Brined pork meat characterization using Fluorescence spectroscopy
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Life Sciences [q-bio]Origin | Files produced by the author(s) |
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Origin | Files produced by the author(s) |
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https://hal.inrae.fr/hal-04233472
Submitted on : Monday, October 9, 2023-3:04:20 PM
Last modification on : Friday, March 15, 2024-2:00:03 PM