Raman spectroscopic study of effect of the cooking temperature and time on meat proteins
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | Food Research International |
Volume | 66 |
Pages (from-to) | 123-131 |
Number of pages | 9 |
ISSN | 0963-9969 |
DOIs | |
Publication status | Published - 2014 |
ID: 124202293