Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions

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Bibliographic Details
Published in:Food science & technology 2019, Vol.103, p.279-292
Main Authors: Hassoun, Abdo, Sahar, Amna, Lakhal, Lyes, Ait Kaddour, Abderrahmane
Format: Article
Language:English
Subjects:
Life Sciences
Online Access:Get full text
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ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2019.01.021