Fourier Transform Infrared and Raman Spectroscopy Studies of the Time-Dependent Changes in Chicken Meat as a Tool for Recording Spoilage Processes
Crossref DOI link: https://doi.org/10.1007/s12161-016-0636-x
Published Online: 2016-08-15
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zając, A.
Dymińska, L.
Lorenc, J.
Hanuza, J.
License valid from 2016-08-15