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Determination of the protein content in brine from salted herring using near-infrared spectroscopy

✍ Scribed by Vibeke T Svensson; Henrik Hauch Nielsen; Rasmus Bro

Book ID: 116725503
Publisher: Elsevier Science
Year: 2004
Tongue: English
Weight: 282 KB
Volume: 37
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2004.03.004

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