✦ LIBER ✦
Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy
✍ Scribed by Jun-Hua Shao; Yu-Feng Zou; Xing-Lian Xu; Ju-Qing Wu; Guang-Hong Zhou
- Book ID
- 116489288
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 378 KB
- Volume
- 44
- Category
- Article
- ISSN
- 0963-9969
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