Fourier-transform infrared microspectroscopy of muscle food-process-related changes in secondary structure of myofibrillar proteins and their relationships to meat functional properties
Publication details
Publisher : Universitetet for miljø- og biovitenskap
International Standard Numbers
:
Printed
:
9788257507923
Publication type : Doctoral dissertation
Issue : 2007:34:00
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
