AN INFRARED SPECTROSCOPIC METHOD FOR THE RAPID SIMULTANEOUS DETERMINATION OF FAT AND MOISTURE IN MEAT AND MEAT PRODUCTS
- Other title
- METHODE DE SPECTROSCOPIE INFRA-ROUGE POUR UN DOSAGE RAPIDE ET SIMULTANE DE LA GRAISSE ET DE L'EAU DANS LA VIANDE ET LES PRODUITS DE LA VIANDE (fr)
- Author
- FARNELL PJ
PROCTER DEP. FOOD LEATHER SCI., UNIV. LEEDS, LEEDS, LS2 9JT - Source
- ANALYST; G.B.; DA. 1975; VOL. 1100; NO 1194; PP. 661-667; BIBL. 14 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- VIANDE COMPOSITION CHIMIQUE DOSAGE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7638000813
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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