Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches

MLA

J. Angulo, et al. “Authentication of Barley-Finished Beef Using Visible and near Infrared Spectroscopy (Vis-NIRS) and Different Discrimination Approaches.” Meat Science, vol. 172, May 2020. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....762babffdca964b54fc555d895d58bba&authtype=sso&custid=ns315887.

APA

J. Angulo, Payam Vahmani, Manuel Juárez, Michael E. R. Dugan, Nuria Prieto, Óscar López-Campos, Gregory B Penner, W. Barragán, José Segura, & Jennifer L. Aalhus. (2020). Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches. Meat Science, 172.

Chicago

J. Angulo, Payam Vahmani, Manuel Juárez, Michael E. R. Dugan, Nuria Prieto, Óscar López-Campos, Gregory B Penner, W. Barragán, José Segura, and Jennifer L. Aalhus. 2020. “Authentication of Barley-Finished Beef Using Visible and near Infrared Spectroscopy (Vis-NIRS) and Different Discrimination Approaches.” Meat Science 172 (May). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....762babffdca964b54fc555d895d58bba&authtype=sso&custid=ns315887.