Determination of hydroxyproline in cured pork sausages and dry cured beef products by NIRS technology employing a fibre

Determination of hydroxyproline in cured pork sausages and dry cured beef products by NIRS technology employing a fibre–optic probe

Published:2009-08 Issue:8 Volume:20 Page:752-755
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

González-Martín Ma Inmaculada,Bermejo César Fernández,Hierro José Miguel Hernández,González Carlos I. Sánchez

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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