Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry
Crossref DOI link: https://doi.org/10.1007/s13197-018-3437-y
Published Online: 2018-09-28
Published Print: 2018-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Montowska, Magdalena http://orcid.org/0000-0002-6331-5726
Spychaj, Anita
Text and Data Mining valid from 2018-09-28
Article History
Revised: 16 April 2018
Accepted: 11 September 2018
First Online: 28 September 2018