TY - JOUR TI - DETERMINATION OF COLLAGEN SOLUBILITY AND CONCENTRATION IN MEAT BY NEAR INFRARED SPECTROSCOPY T2 - Journal of Muscle Foods VL - 7 IS - 4 SP - 377 EP - 387 AU - YOUNG, O.A. and BARKER, G.J. and FROST, D.A. PB - Wiley PY - 1996 PY - 1996 LA - English KW - Food Science SN - 1046-0756 SN - 1745-4573 UR - http://dx.doi.org/10.1111/j.1745-4573.1996.tb00613.x UR - https://katalog.ba-sachsen.de/Record/ai-49-aHR0cDovL2R4LmRvaS5vcmcvMTAuMTExMS9qLjE3NDUtNDU3My4xOTk2LnRiMDA2MTMueA ER -