Determination of hydroxyproline in cured pork sausages and dry cured beef products by NIRS technology employing a fibre-optic probe

  1. González-Martín, M.I.
  2. Bermejo, C.F.
  3. Hierro, J.M.H.
  4. González, C.I.S.
Revista:
Food Control

ISSN: 0956-7135

Ano de publicación: 2009

Volume: 20

Número: 8

Páxinas: 752-755

Tipo: Artigo

DOI: 10.1016/J.FOODCONT.2008.09.015 GOOGLE SCHOLAR