

Author: Sorland G.H. Larsen P.M. Lundby F. Rudi A.-P. Guiheneuf T.
Publisher: Elsevier
ISSN: 0309-1740
Source: Meat Science, Vol.66, Iss.3, 2004-03, pp. : 543-550
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content




Determination of moisture content of ginseng by near infra-red reflectance spectroscopy
Food Chemistry, Vol. 60, Iss. 3, 1997-11 ,pp. :


Freezing low moisture Mozzarella cheese: changes in organic acid content
By Califano A.N. Bevilacqua A.E.
Food Chemistry, Vol. 64, Iss. 2, 1999-02 ,pp. :

