Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Tidsskrift | Journal of Food Engineering |
Vol/bind | 263 |
Sider (fra-til) | 311-319 |
ISSN | 0260-8774 |
DOI | |
Status | Udgivet - 2019 |
ID: 227821545