A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters
- 30 June 2004
- journal article
- Published by Elsevier in Meat Science
- Vol. 67 (2), 219-229
- https://doi.org/10.1016/j.meatsci.2003.10.009
Abstract
No abstract availableKeywords
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