Rapid protein quantification in chicken breast: A comparison of near infrared spectroscopy and the Kjeldahl method
Edoardo Fiorilla(University of Turin), Achille Schiavone(University of Turin), Rune Rødbotten(Nofima), Marta Gariglio(University of Turin), Valeria Zambotto(Institute of Sciences of Food Production), Laura Ozella(University of Turin), Francesco Gai(National Academies of Sciences, Engineering, and Medicine), Chiara Bianchi(University of Turin), Anne Rieder(Nofima), Eleonora Erika Cappone(University of Turin)
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