Caracterisation of Smoked Salmond by Infrared Spectroscopy

Autor: Venien, Annie, Loison, Olivier, Jiang, Weijunlang, Gaubin, Oulyana, Astruc, Thierry

Publikováno v: 2017; International Symposium on Food Nutrition and Health, Dalian, CHN, 2017-05-26-2017-05-28, 1-1
International Symposium on Food Nutrition and Health
International Symposium on Food Nutrition and Health, May 2017, Dalian, China

Caracterisation of Smoked Salmond by Infrared Spectroscopy. International Symposium on Food Nutrition and Health

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::66c20b8d8c4830c58bc9a56fe8515ca8
https://hal.archives-ouvertes.fr/hal-01924387