2006 | journal article

Quantitative analysis and detection of adulteration in crab meat using visible and near-infrared spectroscopy

Journal of Agricultural and Food Chemistry, 54(4), 1130–1136.

By: J. Gayo, S. Hale & S. Blanchard

10.1021/jf051636i
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Source: NC State University Libraries
Added: August 6, 2018