VSE knjižnice (vzajemna bibliografsko-kataložna baza podatkov COBIB.SI)
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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- ...
    Vir: Meat science. - ISSN 0309-1740 (Vol. 96, Iss. 1, 2014, str. 14-20)
    Vrsta gradiva - članek, sestavni del
    Leto - 2014
    Jezik - angleški
    COBISS.SI-ID - 4211048
    DOI

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