In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy

dc.contributor.author	Wold, Jens Petter
dc.contributor.author	O'Farrell, Marion
dc.contributor.author	Tschudi, Jon
dc.contributor.author	Eskildsen, Carl Emil Aae
dc.contributor.author	Andersen, Petter Vejle
dc.contributor.author	Ottestad, Silje
dc.date.accessioned	2020-03-25T13:36:04Z
dc.date.available	2020-03-25T13:36:04Z
dc.date.created	2020-01-17T12:17:50Z
dc.date.issued	2020
dc.identifier.issn	0260-8774
dc.identifier.uri	https://hdl.handle.net/11250/2648616
dc.language.iso	eng
dc.title	In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.journal	Journal of Food Engineering
dc.identifier.cristin	1775733
dc.relation.project	Nofima AS: 201702
dc.relation.project	Norges forskningsråd: 262308
dc.relation.project	Nofima AS: 11595
dc.relation.project	Norges forskningsråd: 256220
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1