Assessments of maximum cooking temperatures in previously heat-treated beef. Part 1: Near infrared spectroscopy

• ELLEKJAER M. R.

Journal

• J. Sci. Food Agric.

  J. Sci. Food Agric. 59 335-343, 1992

Details

• CRID: 1571417126663715712
• NII Article ID: 80006722068
• Data Source:
  • CiNii Articles