Hassoun, A.; Cropotova, J.; Rustad, T.; Heia, K.; Lindberg, S.-K.; Nilsen, H.
Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets. Sensors 2020, 20, 2410.
https://doi.org/10.3390/s20082410
AMA Style
Hassoun A, Cropotova J, Rustad T, Heia K, Lindberg S-K, Nilsen H.
Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets. Sensors. 2020; 20(8):2410.
https://doi.org/10.3390/s20082410
Chicago/Turabian Style
Hassoun, Abdo, Janna Cropotova, Turid Rustad, Karsten Heia, Stein-Kato Lindberg, and Heidi Nilsen.
2020. "Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets" Sensors 20, no. 8: 2410.
https://doi.org/10.3390/s20082410
APA Style
Hassoun, A., Cropotova, J., Rustad, T., Heia, K., Lindberg, S.-K., & Nilsen, H.
(2020). Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets. Sensors, 20(8), 2410.
https://doi.org/10.3390/s20082410