The use of infrared reflection analysis in the quick determination of the value determining portions of meat and meat products. 1. plotting curves for content of the main constituents water, fat, crude protein, connective tissue protein free meat protein (muscle protein) and ash in meat and meat products using the Technicon Infra Alyzer Plus
Hauser, E.W.ber, U.
Fleischwirtschaft 58(3): 452-454
1978
ISSN/ISBN: 0015-363X Accession: 017499003
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