Classification of sea bream (Sparus aurata) fillets subjected to freeze-thaw cycles by using front-face fluorescence spectroscopy

Romdhane Karoui; Ferdaous Boughattas; Christine Chèné

doi:10.1016/j.jfoodeng.2021.110678

Journal Articles Journal of Food Engineering Year : 2021

Classification of sea bream (Sparus aurata) fillets subjected to freeze-thaw cycles by using front-face fluorescence spectroscopy

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Romdhane Karoui

Function : Author
PersonId : 769955
ORCID : 0000-0003-3896-6081
IdRef : 07996401X

Transfrontalière BioEcoAgro - UMR 1158

Ferdaous Boughattas

Function : Author

Transfrontalière BioEcoAgro - UMR 1158

Christine Chèné

Function : Author

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Life Sciences [q-bio] Environmental Sciences

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https://hal-univ-artois.archives-ouvertes.fr/hal-03653094

Submitted on : Wednesday, April 27, 2022-12:56:11 PM

Last modification on : Tuesday, December 6, 2022-12:42:14 PM

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hal-03653094 , version 1 (27-04-2022)

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HAL Id : hal-03653094 , version 1
DOI : 10.1016/j.jfoodeng.2021.110678

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Romdhane Karoui, Ferdaous Boughattas, Christine Chèné. Classification of sea bream (Sparus aurata) fillets subjected to freeze-thaw cycles by using front-face fluorescence spectroscopy. Journal of Food Engineering, 2021, 308, pp.110678. ⟨10.1016/j.jfoodeng.2021.110678⟩. ⟨hal-03653094⟩

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Classification of sea bream (Sparus aurata) fillets subjected to freeze-thaw cycles by using front-face fluorescence spectroscopy

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