Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmings
Dasiewicz, K., Chmiel, M., Słowiński, M.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