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dc.contributor.authorHassoun, Abdo
dc.contributor.authorAït-Kaddour, Abderrahmane
dc.contributor.authorSahar, Amna
dc.contributor.authorCozzolino, Daniel
dc.date.accessioned2020-08-26T10:52:35Z
dc.date.available2020-08-26T10:52:35Z
dc.date.created2020-08-25T16:07:35Z
dc.date.issued2020
dc.identifier.issn1935-5130
dc.identifier.urihttps://hdl.handle.net/11250/2674389
dc.language.isoeng
dc.titleMonitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.journalFood and Bioprocess Technology
dc.identifier.doihttps://doi.org/10.1007/s11947-020-02510-0
dc.identifier.cristin1825116
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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