ShareDetermining the chemical composition of fresh legs of pork using infrared spectroscopy.
Determinación de la composición química de perniles frescos mediante espectroscopía en el infrarrojo cercano.
Author(s) : SORIANO PÉREZ A., QUILES ZAFRA R., GARCÍA RUIZ A.
Type of article: Article
Details
- Original title: Determinación de la composición química de perniles frescos mediante espectroscopía en el infrarrojo cercano.
- Record ID : 2002-2500
- Languages: Spanish
- Source: Acta Alimentaria - vol. 38 - n. 326
- Publication date: 2001/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Raw food; Chemical analysis; Lipid; Meat; Accuracy; Protein; Water
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