Raman spectroscopy a promising technique for quality assessment of meat and fish: A review

标题
Raman spectroscopy a promising technique for quality assessment of meat and fish: A review
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 107, Issue 4, Pages 1642-1651
出版商
Elsevier BV
发表日期
2007-10-12
DOI
10.1016/j.foodchem.2007.10.014

向作者/读者发起求助以获取更多资源

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started