Rapid determination of the fatty acid profile in pork dry-cured sausages by NIR spectroscopy
Ziegelhoeffer A.; De Jong J.W.; Ferrari R.; Turi Nagy L.
Food Chemistry 124(1): 373-378
2011
ISSN/ISBN: 0308-8146
DOI: 10.1016/j.foodchem.2010.06.031
Accession: 064116709
PDF emailed within 0-6 h: $19.90
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