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Determination of fat, protein, dry matter, and glycogen content by mid infrared transmission spectroscopy

1996

Tufvesson, A.

AGROVOC Keywords
carbohydrate content carne de cerdo contenido de carbohidratos contenido de materia seca contenido proteico dry matter content espectroscopia infrarroja glicogeno glycogen infrared spectrophotometry lipid content pork protein content spectroscopie infrarouge teneur en glucides teneur en lipides viande porcine
Bibliographic information
Publikation - Sveriges Lantbruksuniversitet, Institutionen foer Livsmedelsvetenskap (Sweden)
Issue 38
Pagination
21 p.
Other Subjects
Teneur en proteines; Teneur en matiere seche; Contenido de lipidos; Glycogene; Mid-infrared absorption technique; Mir
Language
Swedish
Note
Summaries (En, Sv)
26 ref.
Type
Summary; Non-Conventional
1996-08-15
AGRIS AP
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