IdézéskapcsolatGrassi Silvia et al. An exploratory study for the technological classification of egg white powders based on infrared spectroscopy. (2018) LWT-FOOD SCIENCE AND TECHNOLOGY 0023-6438 1096-1127 96 469-475

Közlemény:
Seregély Zs et al. Investigating the properties of egg white pasteurised by ultra-high hydrostatic pressure and gamma irradiation by evaluating their NIR spectra and chemosensor array sensor signal responses using different methods of qualitative analysis. (2006) CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS 0169-7439 82 115-121
Kapcsolódó cikk:
Grassi Silvia et al. An exploratory study for the technological classification of egg white powders based on infrared spectroscopy. (2018) LWT-FOOD SCIENCE AND TECHNOLOGY 0023-6438 1096-1127 96 469-475
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2020-11-30 21:07