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    Journals >Laser & Optoelectronics Progress >Volume 50 >Issue 3 >Page 33002 > Article
    • Laser & Optoelectronics Progress
    • Vol. 50, Issue 3, 33002 (2013)
    Research on Freshness Level of Meat Based on Near-Infrared Spectroscopic Technique
    Guo Peiyuan*, Lin Yan, Fu Yan, Wang Xinkun, Yuan Fang, and Xu Guannan
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    DOI: 10.3788/lop50.033002 Cite this Article Set citation alerts
    Guo Peiyuan, Lin Yan, Fu Yan, Wang Xinkun, Yuan Fang, Xu Guannan. Research on Freshness Level of Meat Based on Near-Infrared Spectroscopic Technique[J]. Laser & Optoelectronics Progress, 2013, 50(3): 33002 Copy Citation Text show less
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    Guo Peiyuan, Lin Yan, Fu Yan, Wang Xinkun, Yuan Fang, Xu Guannan. Research on Freshness Level of Meat Based on Near-Infrared Spectroscopic Technique[J]. Laser & Optoelectronics Progress, 2013, 50(3): 33002
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