Autofluorescence quantifies collagen in sausage batters...

Meat Science 2005 Vol. 69; Iss. 1

Autofluorescence quantifies collagen in sausage batters with a large variation in myoglobin content

Bjørg Egelandsdal, Gunvor Dingstad, Geir Tøgersen, Frank Lundby, Øyvind Langsrud
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Volume:
69
Year:
2005
Language:
english
DOI:
10.1016/j.meatsci.2004.06.004
File:
PDF, 410 KB
english, 2005
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