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

出版年份 2014 全文链接

标题

作者

关键词

出版物

Volume 159, Issue -, Pages 420-427

出版商

Elsevier BV

发表日期

2014-03-21

DOI

10.1016/j.foodchem.2014.03.050

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