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Exploring the use of Low-intensity Ultrasonics as a Tool for Assessing the Salt Content in Pork Meat Products
García-Pérez, J.V., de Prados, M., Martínez-Escrivá, G., González, R., Mulet, A., Benedito, J.Volume:
70
Year:
2015
Language:
english
Journal:
Physics Procedia
DOI:
10.1016/j.phpro.2015.08.171
File:
PDF, 297 KB
english, 2015