Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution

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ID: 41837
2019
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cheng2019lipidjournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Cheng, W.
Journal journal of food engineering
Year 2019
DOI
10.1016/j.jfoodeng.2019.07.013
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