Use of Spectroscopic Techniques for a Rapid and...

Sensors 2020 / 04 Vol. 20; Iss. 8

Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets

Hassoun, Abdo, Cropotova, Janna, Rustad, Turid, Heia, Karsten, Lindberg, Stein-Kato, Nilsen, Heidi
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Volume:
20
Journal:
Sensors
DOI:
10.3390/s20082410
Date:
April, 2020
File:
PDF, 2.12 MB
2020
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