Development of Infrared Spectroscopy for assessing bacterial quality in foods


Catarina Moreirinha

our authors


Ivonne Delgadillo, Adelaide Almeida, Jorge Saraiva

Share this project:

Related Publications

We use cookies for marketing activities and to offer you a better experience. By clicking “Accept Cookies” you agree with our cookie policy. Read about how we use cookies by clicking "Privacy and Cookie Policy".