Fourier-transform infrared microspectroscopy of muscle food-process-related changes in secondary structure of myofibrillar proteins and their relationships to meat functional properties

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Published 2008

Read in Norwegian

Publication details

Publisher : Universitetet for miljø- og biovitenskap

International Standard Numbers :
Printed : 9788257507923

Publication type : Doctoral dissertation

Contributors : Böcker, Ulrike

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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Ulrike Böcker

Principal Engineer