Ritgerðir Quality changes during seafood processing as studied with NMR and NIR spectroscopy Höfundur færslu Eftir admin Dagsetning færslu 11/06/2021 Höfundur: María Guðjónsdóttir Skóli: Norwegian University of Science and Technology Tegund: Doktorsritgerð 2011 Tengill á ritgerð ← Effects of different processing methods on the physicochemical properties of heavily salted cod → Greining mæligagna í gæðaeftirliti kalds vatns
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