00889naa a2200253 a 450000100080000000500110000800800410001902200150006002400420007510000180011724501220013526000090025765000220026665000090028865300410029765300610033865300260039965300470042565300260047270000140049870000150051270000170052777300910054410529872019-11-25       2009    bl uuuu     u00u1 u    #d  a1365-2621.7 a10.1111/j.1365-2621.2008.01845.x2DOI1 aCOZZOLINO, D.  aUsefulness of near infrared spectroscopy to monitor the extent of heat treatment in fish meal.h[electronic resource]  c2009  aHARINA DE PESCADO  aNIRS  aANÁLISIS DE COMPONENTES PRINCIPALES  aESPECTROSCOPÍA DE REFLECTANCIA EN EL INFRARROJO CERCANO  aMÉTODOS DE ANÁLISIS  aREGRESIÓN DE MÍNIMOS CUADRADOS PARCIALES  aTRATAMIENTO POR CALOR1 aCHREE, A.1 aMURRAY, I.1 aSCAIFE, J.R.  tInternational Journal of Food Science and Technologygv. 44, n. 8, p. 1579-1584, 2009.