Features in visible and Fourier transform infrared spectra confronting aspects of meat quality and fraud

已完结 10 由 NIXNAYL 发布于 2024/7/27 11:01:14

DOI:10.1016/j.foodchem.2023.138184
作者：Lemonia-Christina Fengou, Anastasia E. Lytou, George Tsekos, Panagiotis Tsakanikas, George-John E. Nychas
文献类型：期刊论文
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Elsevier

Abstract：Rapid assessment of microbiological quality (i.e., Total Aerobic Counts, TAC) and authentication (i.e., fresh vs frozen/thawed) of meat was investigated using spectroscopic-based methods. Da

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