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Book chapter

Chemical analysis for specific components: (a) major meat components

In Encyclopedia of Meat Sciences — 2004, pp. 185-190

By Leth, Torben1,2

Edited by Devine, Carrick; Dikeman, Michael; Jensen, Werner K.

From

Division of Food Chemistry, National Food Institute, Technical University of Denmark1

National Food Institute, Technical University of Denmark2

Language: English
Publisher: Academic Press
Year: 2004
Edition: 1
Pages: 185-190
ISBN: 0080924441 , 012464970X , 012464970x , 9780080924441 and 9780124649705
Types: Book chapter
DOI: 10.1016/B0-12-464970-X/00078-7

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Analysis