Assessment of Sensory Quality of Meat Sausages Using Near...

Journal of Food Science 1994 Vol. 59; Iss. 3

Assessment of Sensory Quality of Meat Sausages Using Near Infrared Spectroscopy

MARIT RISBERG ELLEKJAER, TOMAS ISAKSSON, RAGNHILD SOLHEIM
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Volume:
59
Year:
1994
Language:
english
Pages:
9
DOI:
10.1111/j.1365-2621.1994.tb05538.x
File:
PDF, 1.05 MB
english, 1994
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