NCBI PubMed Central
open access
Near-infrared spectroscopy for predicting chemical composition and classifying local chicken meat.
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Near Infrared Spectroscopic Determination of Olive Oil Adulteration With Sunflower and Corn Oil#681782
- African Chicken Genetic Gains (ACGG) - On Station Data#480209
- Predicting the soluble solid concentration and ascorbic acid of intact jackfruit var. Tekam Yellow using visible–near-infrared spectroscopy: comparison of rind and flesh spectra#425960
- ENZYMATIC AND MICROBIAL TRANSFORMATION OF CHICKEN CARCASSES INTO FLAVOURING SUBSTANCES WITH AND WITHOUT HEAT TREATMENT#254774
- A Silicon-Compatible Uncooled Compact Broadband Infrared Spectrometer#925630
Record · ID 224834
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive