Discrimination of Meat Species in Processed Meat Products Based on the Ratio of Histidine Dipeptides.
ABE, Hiroki, OKUMA, EmikoVolume:
42
Year:
1995
Language:
english
Journal:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
DOI:
10.3136/nskkk.42.827
File:
PDF, 426 KB
english, 1995