BÖKFI, K.; NAGY, A.; RICZU, P.; GYUG, N.; PETIS, M.; BLASKÓ, L.; TAMÁS, J. Evaluation of the blood product characteristics of meat meal and hemoglobin with non-invasive methods in the VISNIR wavelength. Acta Agraria Debreceniensis, [S. l.], n. 69, p. 49–56, 2016. DOI: 10.34101/actaagrar/69/1787. Disponível em: https://ojs.lib.unideb.hu/actaagrar/article/view/1787. Acesso em: 30 jun. 2022.