Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade
dc.contributor.author | Hassoun, Abdo | |
dc.contributor.author | Aït-Kaddour, Abderrahmane | |
dc.contributor.author | Sahar, Amna | |
dc.contributor.author | Cozzolino, Daniel | |
dc.date.accessioned | 2020-08-26T10:52:35Z | |
dc.date.available | 2020-08-26T10:52:35Z | |
dc.date.created | 2020-08-25T16:07:35Z | |
dc.date.issued | 2020 | |
dc.identifier.issn | 1935-5130 | |
dc.identifier.uri | https://hdl.handle.net/11250/2674389 | |
dc.language.iso | eng | |
dc.title | Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.journal | Food and Bioprocess Technology | |
dc.identifier.doi | https://doi.org/10.1007/s11947-020-02510-0 | |
dc.identifier.cristin | 1825116 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 |
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