A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy
| Autor: | Pegg, R. B., Shahidi, F. |
|---|---|
| Zdroj: | Food Chemistry; 1996, Vol. 56 Issue: 2 p105-110, 6p |
| Databáze: | Supplemental Index |
| Externí odkaz: |
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