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Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

dc.contributor.authorHassoun, Abdo
dc.contributor.authorMåge, Ingrid
dc.contributor.authorSchmidt, Walter F.
dc.contributor.authorTemiz, Havva Tümay
dc.contributor.authorLi, Li
dc.contributor.authorKim, Hae-Yeong
dc.contributor.authorNilsen, Heidi
dc.contributor.authorBiancolillo, Alessandra
dc.contributor.authorAït-Kaddour, Abderrahmane
dc.contributor.authorSikorski, Marek
dc.contributor.authorSikorska, Ewa
dc.contributor.authorGrassi, Silvia
dc.contributor.authorCozzolino, Daniel
dc.date.accessioned2020-08-24T08:13:52Z
dc.date.available2020-08-24T08:13:52Z
dc.date.created2020-08-07T11:23:50Z
dc.date.issued2020
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/11250/2673497
dc.language.isoeng
dc.titleFraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.journalFoods
dc.identifier.doihttps://doi.org/10.3390/foods9081069
dc.identifier.cristin1822163
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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