A Potential Use of 3‐D Scanning to Evaluate the Chemical Composition of Pork Meat

E-ISSN： 1750-3841|80|7|E1506-E1511

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.7, 2015-07, pp. : E1506-E1511

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