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Quantitative analysis of pork dry-cured sausages to quality control by NIR spectroscopy
A.J. Gaitán-Jurado, V. Ortiz-Somovilla, F. España-España, J. Pérez-Aparicio, E.J. De Pedro-SanzVolume:
78
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2007.07.005
File:
PDF, 198 KB
english, 2008