Use of spectroscopic techniques for a rapid and non-destructive monitoring of thermal treatments and storage time of sous-vide cooked cod fillets
Publication details
Journal : Sensors , vol. 20 , 2020
Publisher : MDPI
International Standard Numbers
:
Printed
:
1424-8220
Electronic
:
1424-8220
Publication type : Academic article
Issue : 8
Links
:
ARKIV
:
hdl.handle.net/11250/2652560
DOI
:
doi.org/10.3390/s20082410
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no