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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

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

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