The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles

Published 2014 View Full Article

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Title
The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 159, Issue -, Pages 420-427
Publisher
Elsevier BV
Online
2014-03-21
DOI
10.1016/j.foodchem.2014.03.050

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