Berhe, Daniel T.
Engelsen, Søren B.
Hviid, Marchen S.
Lametsch, René
Funding for this research was provided by:
University of Copenhagen
Danish Meat Research Institute
This article is maintained by: Elsevier
Article Title: Raman spectroscopic study of effect of the cooking temperature and time on meat proteins
Journal Title: Food Research International
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2014.09.010
Content Type: article
Copyright: Copyright © 2014 Elsevier Ltd. All rights reserved.