X-ray Scattering: A Structure Based Method for the Assessment of fat Quality and fat Content in Beef Products
Crossref DOI link: https://doi.org/10.1007/s11483-014-9357-0
Published Online: 2014-08-20
Published Print: 2015-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Elshemey, Wael M.
Rady, Aya S
Dakrory, Amira
Text and Data Mining valid from 2014-08-20
