A new development which has emerged from this Department marks the beginning of an expansion into other foods besides cereals. It also marks the beginning of the wider use of fluorescence in monitoring and controlling food processing.
Abdo Hassoun, María Guðjónsdóttir, Miguel A. Prieto, Paula Garcia‐Oliveira, Jesus Simal Gandara, Federico Marini, Francesca Di Donato, Angelo Antonio D’Archivio, Alessandra Biancolillo
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