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

出版年份 2019 全文链接

标题

作者

关键词

3-D fluorescence spectroscopy, Beef, Quality deterioration, Freshness

出版物

Volume 287, Issue -, Pages 369-374

出版商

Elsevier BV

发表日期

2019-03-02

DOI

10.1016/j.foodchem.2019.02.119

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