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Evaluation of the blood product characteristics of meat meal and hemoglobin with non-invasive methods in the VISNIR wavelength

机译：在Visnir波长中评价肉膳食和血红蛋白的血液产品特征

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Katalin Bökfi; Attila Nagy; Péter Riczu; Nikoletta Gyug; Mihály Petis; Lajos Blaskó; János Tamás;
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Evaluation of the blood product characteristics of meat meal and hemoglobin with non-invasive methods in the VISNIR wavelength

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