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 |
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Journal | Lebensmittel-Wissenschaft & Technology |
Volume | 37 |
Issue number | 7 |
Pages (from-to) | 803-809 |
Number of pages | 7 |
Publication status | Published - 2004 |
ID: 7937062