Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes.
Kang, Zhuang-Li
Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes. [electronic resource] - Journal of food science and technology Aug 2017 - 2852-2860 p. digital
Publication Type: Journal Article
0022-1155
10.1007/s13197-017-2723-4 doi
Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes. [electronic resource] - Journal of food science and technology Aug 2017 - 2852-2860 p. digital
Publication Type: Journal Article
0022-1155
10.1007/s13197-017-2723-4 doi