Application of novel techniques for monitoring quality changes in meat and fish products during traditional processing processes: Reconciling novelty and tradition

1. Hassoun, A.
2. Gudjónsdóttir, M.
3. Prieto, M.A.
4. Garcia-Oliveira, P.
5. Simal-Gandara, J.
6. Marini, F.
7. Di Donato, F.
8. D'Archivio, A.A.
9. Biancolillo, A.

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DOI: 10.3390/PR8080988 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus