Reference methods supported by OECD and their use in Mediterranean meat products

Food Chemistry

Volumn 59, Issue 4, 1997, Pages 573-582

  Honikel, Karl Otto ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

FAT; PROTEIN; WATER;

ARTICLE; COLOR; GERMANY; MEASUREMENT; MEAT; QUALITY CONTROL; REFERENCE VALUE;

EID: 0030903777     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00002-2     Document Type: Article

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