✦ LIBER ✦
Sausage Color Measured by Integrating Sphere Reflectance Spectrophotometry When Whole Blood or Blood Cured by Nitrite is Added to Sausages
✍ Scribed by JAN MIELNIK; ERIK SLINDE
- Book ID
- 108805942
- Publisher
- Institute of Food Technologists
- Year
- 1983
- Tongue
- English
- Weight
- 479 KB
- Volume
- 48
- Category
- Article
- ISSN
- 0022-1147
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