Abdo Hassoun, Amna Sahar, Lyes Lakhal, Abderrahmane Aït-Kaddour. Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions.
LWT - Food Science and Technology, Elsevier, 2019, 103, pp.279-292.
⟨10.1016/j.lwt.2019.01.021⟩.
⟨hal-03078691⟩