Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-Thawed Swordfish (<i>Xiphias gladius</i>L)

Luca Fasolato(University of Padua), Enrico Novelli(University of Padua), Stefania Balzan(University of Padua), Lorenzo Serva(University of Padua), Valentina Tepedino, F. Benozzo(University of Padua), Massimo Mirisola(University of Padua), Roberto Riovanto(University of Padua), Paolo Berzaghi(University of Padua), Roberto Passera(Azienda Ospedaliera Citta' della Salute e della Scienza di Torino), Jacopo Carlo Ferlito(University of Padua)
Journal of Aquatic Food Product Technology
October 1, 2012
Cited by 45


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