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  • Classification of dry-cured hams according to the maturation time using near infrared spectra and artificial neural networks
    Prevolnik Povše, Maja, 1981- ...
    Source: Meat science. - ISSN 0309-1740 (Vol. 96, Iss. 1, 2014, str. 14-20)
    Type of material - article, component part
    Publish date - 2014
    Language - english
    COBISS.SI-ID - 4211048
    DOI

source: Meat science. - ISSN 0309-1740 (Vol. 96, Iss. 1, 2014, str. 14-20)
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