Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics

被引：0
|
作者：
Tomasevic, Igor [1 ]
Nedeljkovic, Aleksandar [1 ]
Stanisic, Nikola [2 ]
Puda, Predrag [1 ]
机构：
[1] Univ Belgrade, Anim Source Food Technol Dept, Fac Agr, Nemanjina 6, Belgrade 11080, Serbia
[2] Inst Anim Husb, POB 23, Belgrade 11080, Serbia
来源：
FLEISCHWIRTSCHAFT | 2016年 / 96卷 / 06期
关键词：
PROTEIN PROFILES; MEAT-PRODUCTS; BEEF; RAW;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：103 / 107
页数：5
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