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.
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