Oxidative changes in porkscratchings, peanuts, oatmeal and muesli viewed by fluorescence, near-infrared and infrared spectroscopy
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | European Food Research Technology |
Volume | 219 |
Pages (from-to) | 294-304 |
Number of pages | 11 |
Publication status | Published - 2004 |
ID: 7936999