Blar i Master's theses (KBM) på emneord "meat"
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Development of vibrational spectroscopic techniques for measuring quality-related parameters of connective tissue.
(Master thesis, 2011-09-08)The aim of this work was to study by Fourier-transform infrared (FT-IR) micro spectroscopy different parameters of connective tissue, which have previously been related to meat tenderness. These parameters were collagen ...