Bökfi, K., Nagy, A., Riczu, P., Gyug, N., Petis, M., Blaskó, L. and Tamás, J. (2016) “Evaluation of the blood product characteristics of meat meal and hemoglobin with non-invasive methods in the VISNIR wavelength”, Acta Agraria Debreceniensis, (69), pp. 49–56. doi: 10.34101/actaagrar/69/1787.