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Afseth NK, Dankel K, Andersen PV, Difford GF, Horn SS, Sonesson A, Hillestad B, Wold JP, Tengstrand E. Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study. Foods. 2022; 11(7):962. https://doi.org/10.3390/foods11070962

Afseth, Nils Kristian, Katinka Dankel, Petter Vejle Andersen, Gareth Frank Difford, Siri Storteig Horn, Anna Sonesson, Borghild Hillestad, Jens Petter Wold, and Erik Tengstrand. 2022. "Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study" Foods 11, no. 7: 962. https://doi.org/10.3390/foods11070962

Afseth, N. K., Dankel, K., Andersen, P. V., Difford, G. F., Horn, S. S., Sonesson, A., Hillestad, B., Wold, J. P., & Tengstrand, E. (2022). Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study. Foods, 11(7), 962. https://doi.org/10.3390/foods11070962