Instrumental assessment of red meat origins and their storage time using electronic sensing systems-Reference-Cited by-同舟云学术

Instrumental assessment of red meat origins and their storage time using electronic sensing systems

Author:

Haddi Z.¹²³⁴⁵,El Barbri N.⁶⁷⁸⁹,Tahri K.¹²³⁴⁵,Bougrini M.¹²³⁴⁵,El Bari N.¹⁰²³¹¹¹²,Llobet E.¹³¹⁴¹⁵¹⁶¹⁷,Bouchikhi B.¹²³⁴⁵

Affiliation:

1. Sensor Electronic & Instrumentation Group

2. Moulay Ismaïl University

3. Faculty of Sciences

4. Physics Department

5. 50003 Meknes

6. Electronic Signals and Systems Group

7. Univ Hassan 1

8. Khouribga

9. Morocco

10. Biotechnology Agroalimentary and Biomedical Analysis Group

11. Biology Department

12. Meknes

13. MINOS-EMaS

14. Electronic Engineering Department

15. Universitat Rovira i Virgili

16. 43007 Tarragona

17. Spain

Abstract

Objective and rapid electronic sensing systems for distinguishing among meat species and identifying the degree of spoilage have been developed.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

Reference42 articles.

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