Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions
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
DOI : doi.org/10.1016/j.lwt.2019.01....
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