about
Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations.Monitoring changes in whiting (Merlangius merlangus) fillets stored under modified atmosphere packaging by front face fluorescence spectroscopy and instrumental techniques.Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel (Scomber scombrus) Fillets Stored at 2°C.Performance of Fluorescence and Diffuse Reflectance Hyperspectral Imaging for Characterization of Lutefisk: A Traditional Norwegian Fish DishUse of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets
P50
description
investigador
@es
researcher
@en
wetenschapper
@nl
name
Abdo Hassoun
@en
Abdo Hassoun
@nl
type
label
Abdo Hassoun
@en
Abdo Hassoun
@nl
prefLabel
Abdo Hassoun
@en
Abdo Hassoun
@nl
P108
P31
P496
0000-0002-3059-292X