✦ LIBER ✦
Determination of hydroxyproline in cured pork sausages and dry cured beef products by NIRS technology employing a fibre–optic probe
✍ Scribed by Ma Inmaculada González-Martín; César Fernández Bermejo; José Miguel Hernández Hierro; Carlos I. Sánchez González
- Book ID
- 116485813
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 321 KB
- Volume
- 20
- Category
- Article
- ISSN
- 0956-7135
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