Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins

Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

OriginalsprogEngelsk
Publikationsdato2012
Antal sider1
StatusUdgivet - 2012
BegivenhedFAIM I: first annual conference on body and carcass evaluation, meat quality, software and traceability - Teagasc Food Research Centre, Dublin, Irland
Varighed: 24 sep. 2012 → 26 sep. 2012
Konferencens nummer: 1

Konference

KonferenceFAIM I
Nummer1
LokationTeagasc Food Research Centre
LandIrland
ByDublin
Periode24/09/2012 → 26/09/2012

ID: 91929836