Zobrazeno 1 - 1
of 1
pro vyhledávání: '"L. U. Lazovikava"'
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 2, Pp 152-161 (2023)
The colorimetric and spectral characteristics of meat and their changes during the period of storage were researched. It was shown that spectral methods of analysis can potentially be used to assess the properties of meat during its storage in order
Externí odkaz:
https://doaj.org/article/753497da888b41dda6fd4d7560230b21
