Differentiation of perirenal and omental fat quality of suckling lambs accordingto the rearing system from Fourier transforms mid-infrared spectra using partial least squares and artificial neural networks analysis

M.T. Osorio; J.M. Zumalacárregui; R. Alaiz-Rodríguez; R. Guzman-Martínez; Søren Balling Engelsen; J. Mateo

doi:10.1016/j.meatsci.2009.04.013

Differentiation of perirenal and omental fat quality of suckling lambs accordingto the rearing system from Fourier transforms mid-infrared spectra using partial least squares and artificial neural networks analysis

M.T. Osorio, J.M. Zumalacárregui, R. Alaiz-Rodríguez, R. Guzman-Martínez, Søren Balling Engelsen, J. Mateo

Research output: Contribution to journal › Journal article › Research › peer-review

20 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	83
Issue number	1
Pages (from-to)	140-147
Number of pages	8
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2009.04.013
Publication status	Published - 2009

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10.1016/j.meatsci.2009.04.013

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Osorio, M. T., Zumalacárregui, J. M., Alaiz-Rodríguez, R., Guzman-Martínez, R., Engelsen, S. B., & Mateo, J. (2009). Differentiation of perirenal and omental fat quality of suckling lambs accordingto the rearing system from Fourier transforms mid-infrared spectra using partial least squares and artificial neural networks analysis. Meat Science, 83(1), 140-147. https://doi.org/10.1016/j.meatsci.2009.04.013

Differentiation of perirenal and omental fat quality of suckling lambs accordingto the rearing system from Fourier transforms mid-infrared spectra using partial least squares and artificial neural networks analysis. / Osorio, M.T.; Zumalacárregui, J.M.; Alaiz-Rodríguez, R.; Guzman-Martínez, R.; Engelsen, Søren Balling; Mateo, J.

In: Meat Science, Vol. 83, No. 1, 2009, p. 140-147.

Research output: Contribution to journal › Journal article › Research › peer-review

Osorio, MT, Zumalacárregui, JM, Alaiz-Rodríguez, R, Guzman-Martínez, R, Engelsen, SB & Mateo, J 2009, 'Differentiation of perirenal and omental fat quality of suckling lambs accordingto the rearing system from Fourier transforms mid-infrared spectra using partial least squares and artificial neural networks analysis', Meat Science, vol. 83, no. 1, pp. 140-147. https://doi.org/10.1016/j.meatsci.2009.04.013

Osorio MT, Zumalacárregui JM, Alaiz-Rodríguez R, Guzman-Martínez R, Engelsen SB, Mateo J. Differentiation of perirenal and omental fat quality of suckling lambs accordingto the rearing system from Fourier transforms mid-infrared spectra using partial least squares and artificial neural networks analysis. Meat Science. 2009;83(1):140-147. https://doi.org/10.1016/j.meatsci.2009.04.013

Osorio, M.T. ; Zumalacárregui, J.M. ; Alaiz-Rodríguez, R. ; Guzman-Martínez, R. ; Engelsen, Søren Balling ; Mateo, J. / Differentiation of perirenal and omental fat quality of suckling lambs accordingto the rearing system from Fourier transforms mid-infrared spectra using partial least squares and artificial neural networks analysis. In: Meat Science. 2009 ; Vol. 83, No. 1. pp. 140-147.

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AU - Zumalacárregui, J.M.

AU - Alaiz-Rodríguez, R.

AU - Guzman-Martínez, R.

AU - Engelsen, Søren Balling

AU - Mateo, J.

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