Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy

Published 2019 View Full Article

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Title
Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy
Authors
Keywords
3-D fluorescence spectroscopy, Beef, Quality deterioration, Freshness
Journal
FOOD CHEMISTRY
Volume 287, Issue -, Pages 369-374
Publisher
Elsevier BV
Online
2019-03-02
DOI
10.1016/j.foodchem.2019.02.119

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