Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factors (PARAFAC) Analysis to Study the Effects of Cooking Time on Meat

✍ Scribed by Amna Sahar; Tahar Boubellouta; Stéphane Portanguen; Alain Kondjoyan; Éric Dufour

• Book ID: 111406122
• Publisher: Institute of Food Technologists
• Year: 2009
• Tongue: English
• Weight: 469 KB
• Volume: 74
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2009.01365.x