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Quantitative analysis of pork dry-cured sausages to quality control by NIR spectroscopy

✍ Scribed by A.J. Gaitán-Jurado; V. Ortiz-Somovilla; F. España-España; J. Pérez-Aparicio; E.J. De Pedro-Sanz

Book ID: 116737193
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 198 KB
Volume: 78
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2007.07.005

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