Conference lecture and academic presentation  »  Scientific lecture

Linking FTIR-imaging, WHC and textural properties in meat products added different salts

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Kjetil Aune

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kjetil.aune@nofima.no

Food Structure and Functionality Forum Symposium; Amsterdam, 2014-03-31–2014-04-02

Perisic, Nebojsa; Afseth, Nils Kristian; Ofstad, Ragni; Sanden, Karen Wahlstrøm; Høst, Vibeke; Kohler, Achim