Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions-Reference-Cited by-同舟云学术

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

Published:2019-04 Issue: Volume:103 Page:279-292
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hassoun Abdo,Sahar Amna,Lakhal Lyes,Aït-Kaddour Abderrahmane

Funder

Spectec project

Publisher

Elsevier BV

Subject

Food Science

Reference130 articles.

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4. Development of a portable spectrofluorimeter for measuring the microbial spoilage of minced beef;Aït-Kaddour;Meat Science,2011

5. Performance of fluorescence spectroscopy for beef meat authentication: Effect of excitation mode and discriminant algorithms;Aït-Kaddour;Meat Science,2018

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