Discrimination between fresh, chilled, and frozen/ thawed chicken based on its skin's spectrochemical and optical properties
- Citation:
- Hamdy, O., Z. Abdel-Salam, and M. Abdel-Harith,
"Discrimination between fresh, chilled, and frozen/ thawed chicken based on its skin's spectrochemical and optical properties",
Analytical Methods, vol. 12, issue 6, pp. 2093–2101, 2020.
