Caracterisation of Smoked Salmond by Infrared Spectroscopy
| Autor: | Venien, Annie, Loison, Olivier, Jiang, Weijunlang, Gaubin, Oulyana, Astruc, Thierry |
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| Přispěvatelé: | ProdInra, Archive Ouverte, Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
spectroscopy
fumage digestive oral and skin physiology education near-infrared humanities salting [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition salage saumon fumé Alimentation et Nutrition smoke houses Food and Nutrition spectroscopie proche infrarouge [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition reproductive and urinary physiology health care economics and organizations |
| Zdroj: | 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 |
| Popis: | Caracterisation of Smoked Salmond by Infrared Spectroscopy. International Symposium on Food Nutrition and Health |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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