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Quantitative Analysis of Fat, Protein, Moisture, and Salt in Meat Products by Near Infra-Red
Quantitative Analysis of Fat, Protein, Moisture, and Salt in Meat Products by Near Infra-Red
2015
DongHun Lee
Quality
Junho Seo
Gangin Nah
Seongdon Hong
Kwang-Geun Lee
Keywords:
Moisture
Quantitative analysis (chemistry)
Infrared
Analytical chemistry
Chemistry
near infra red
Food science
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