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

Publication details

Journal : Lebensmittel-Wissenschaft + Technologie , vol. 103 , p. 279–292 , 2019

Publisher : Academic Press

International Standard Numbers :
Printed : 0023-6438
Electronic : 1096-1127

Publication type : Academic literature review

Contributors : Hassoun, Abdo; Sahar, Amna; Lakhal, Lyes; Aït-Kaddour, Abderrahmane

Links :
DOI : doi.org/10.1016/j.lwt.2019.01....