1.
Murcia MA, Cano C, Bretón J. FT-IR spectroscopy as a tool for the study of the quality of processed meat products. Grasas aceites [Internet]. 1994Oct.30 [cited 2024May3];45(5):297-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1015