Comparison of innovative and non-invasive methods in...

Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings

Dasiewicz, K., Chmiel, M., Słowiński, M.
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Volume:
35
Language:
english
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/137/2016-CJFS
Date:
June, 2017
File:
PDF, 171 KB
english, 2017
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