Murcia, M. Antonia, Clemente Cano, and Jorge Bretón. “FT-IR Spectroscopy As a Tool for the Study of the Quality of Processed Meat Products”. Grasas y Aceites 45, no. 5 (October 30, 1994): 297–299. Accessed May 4, 2024. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1015.