Spectroscopic techniques for monitoring thermal treatments in fish and other seafood: A review of recent developments and applications
dc.contributor.author | Hassoun, Abdo | |
dc.contributor.author | Heia, Karsten | |
dc.contributor.author | Lindberg, Stein-Kato | |
dc.contributor.author | Nilsen, Heidi | |
dc.date.accessioned | 2020-10-08T11:13:40Z | |
dc.date.available | 2020-10-08T11:13:40Z | |
dc.date.created | 2020-07-27T09:10:16Z | |
dc.date.issued | 2020 | |
dc.identifier.citation | Foods. 2020, 9 (6), . | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | https://hdl.handle.net/11250/2681769 | |
dc.language.iso | eng | |
dc.title | Spectroscopic techniques for monitoring thermal treatments in fish and other seafood: A review of recent developments and applications | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 0 | |
dc.source.volume | 9 | |
dc.source.journal | Foods | |
dc.source.issue | 6 | |
dc.identifier.doi | 10.3390/foods9060767 | |
dc.identifier.cristin | 1820535 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 |
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