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[Rapid determination of meat composition (water, lipids, proteins) by near infrared spectrophotometry]

1985

Bonnet, M. (Institut National de la Recherche Agronomique, Ceyrat (France). Centre de Theix, Station de Recherches sur la Viande) | Kopp, J.

AGROVOC Keywords
carne carne de cerdo contenido de humedad contenido proteico infrared radiation lipid content meat meat pastes moisture content muscle muscles pastas de carne pork protein content rayonnement infrarouge teneur en eau teneur en lipides viande viande de porc
Bibliographic information
Issue 60 ISSN 0395-7519
Pagination
pp. 25-30
Other Subjects
Teneur en proteines; Spectrometry / beef; Spectrometrie/ viande de boeuf; Contenido de lipidos; Pate de viande; Musculos; Radiacion infrarroja; Espectrometria / carne de res
Language
French
Note
6 tables, 19 ref
1986-08-15
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