Kang, Zhuang-Li <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-1155 
<br/><br/><label>Standard No.: </label>10.1007/s13197-017-2723-4  doi