Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions

Abdo Hassoun , Amna Sahar , Lyes Lakhal , Abderrahmane Aït-Kaddour (1)

1 UMRF - Unité Mixte de Recherche sur le Fromage

Domaines: Sciences du Vivant [q-bio]

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, 2019, 103, pp.279-292. ⟨10.1016/j.lwt.2019.01.021⟩. ⟨hal-03078691⟩