Article
Atanassova, S.; Stoyanchev, T.; Ribarski, S.
Evaluation of pork meat quality and freshness using colorimetric and spectral methods
Source: Agricultural Science and Technology
Place published: Stara Zagora
Year published: 2013 y.
Volume: 1, 5
Pages: pg. 115-120
Libraries: LTU

Keywords: pork meat











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Remarks: Сп 454. - Издание на : Trakia University