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A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters

✍ Scribed by Irène Allais; Christophe Viaud; Arnaud Pierre; Éric Dufour

Book ID: 116736228
Publisher: Elsevier Science
Year: 2004
Tongue: English
Weight: 261 KB
Volume: 67
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2003.10.009

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