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

dc.contributor.author	Hassoun, Abdo
dc.contributor.author	Cropotova, Janna
dc.contributor.author	Rustad, Turid
dc.contributor.author	Heia, Karsten
dc.contributor.author	Lindberg, Stein-Kato
dc.contributor.author	Nilsen, Heidi
dc.date.accessioned	2020-04-27T08:45:53Z
dc.date.available	2020-04-27T08:45:53Z
dc.date.created	2020-04-23T20:16:16Z
dc.date.issued	2020
dc.identifier.issn	1424-8220
dc.identifier.uri	https://hdl.handle.net/11250/2652560
dc.language.iso	eng
dc.title	Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.volume	20
dc.source.journal	Sensors
dc.source.issue	8
dc.identifier.doi	https://doi.org/10.3390/s20082410
dc.identifier.cristin	1807763
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1