Instrumental assessment of red meat origins and their storage time using electronic sensing systems

  • Z. Haddi, N. El Barbri, K. Tahri, M. Bougrini, N. El Bari, E. Llobet, B. Bouchikhi
  • Analytical Methods, January 2015, Royal Society of Chemistry
  • DOI: 10.1039/c5ay00572h

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http://dx.doi.org/10.1039/c5ay00572h

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