Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy.
Food Chem
; 287: 369-374, 2019 Jul 30.
Article
in En
| MEDLINE
| ID: mdl-30857712
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Spectrometry, Fluorescence
/
Food Storage
/
Red Meat
/
Food Analysis
Type of study:
Prognostic_studies
/
Qualitative_research
Limits:
Animals
Language:
En
Journal:
Food Chem
Year:
2019
Document type:
Article