Determination of the protein content in brine from salted herring using near-infrared spectroscopy: research note
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Lebensmittel-Wissenschaft & Technology |
| Volume | 37 |
| Issue number | 7 |
| Pages (from-to) | 803-809 |
| Number of pages | 7 |
| Publication status | Published - 2004 |
ID: 7937062