Determination of fatty acid content in meat and meat products: The FTIR-ATR approach - Concepedia

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Determination of fatty acid content in meat and meat products: The FTIR-ATR approach

91

Citations

37

References

2017

Year

Massimo Lucarini, Alessandra Durazzo, José Sánchez del Pulgar, Paolo Gabrielli, Ginevra Lombardi‐Boccia

Food ChemistryNutritionFtir-atr ApproachBody CompositionFatty Acid ContentFood AnalysisMeat ProductsBiostatisticsPublic HealthMetabolismMeat QualityHealth Sciences

References

	Year	Citations

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