Concepedia

Publication | Closed Access

Autofluorescence quantifies collagen in sausage batters with a large variation in myoglobin content

DOI

39

Citations

20

References

2004

Year

Bjørg Egelandsdal, Gunvor Irene Dingstad, G. Tøgersen, Frank Lundby, Øyvind Langsrud
Meat Science

References

YearCitations

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