Title of article
Evaluation of collagen and lipid contents and texture of meat by Curie point pyrolysis–mass spectrometry
Author/Authors
Isabel Sebasti?n، نويسنده , , Christine Viallon-Fernandez، نويسنده , , Pascal Tournayre، نويسنده , , Philippe Berge، نويسنده , , Carlos Sa?udo، نويسنده , , Alvaro S?nchez، نويسنده , , Jean-Louis Berdagué، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2004
Pages
6
From page
203
To page
208
Keywords
Meat quality determination , Texture of meat , Lipid and collagen contents of meat , Artificial neuralnetworks , Curie-point pyrolysis–mass-spectrometry
Journal title
Journal of Analytical and Applied Pyrolysis
Serial Year
2004
Journal title
Journal of Analytical and Applied Pyrolysis
Record number
188963
Link To Document