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Article Dans Une Revue LWT - Food Science and Technology Année : 2019

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

Abdo Hassoun
Amna Sahar
  • Fonction : Auteur
Lyes Lakhal
  • Fonction : Auteur
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Origine : Publication financée par une institution

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hal-03078691 , version 1 (16-12-2020)

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Abdo Hassoun, Amna Sahar, Lyes Lakhal, Abderrahmane Ait Kaddour. Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions. LWT - Food Science and Technology, 2019, 103, pp.279-292. ⟨10.1016/j.lwt.2019.01.021⟩. ⟨hal-03078691⟩
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