Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets
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Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets
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2020 nî lūn-bûn
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2020年の論文
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2020年学术文章
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name
Use of Spectroscopic Technique ...... f Sous-Vide Cooked Cod Fillets
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type
label
Use of Spectroscopic Technique ...... f Sous-Vide Cooked Cod Fillets
@en
prefLabel
Use of Spectroscopic Technique ...... f Sous-Vide Cooked Cod Fillets
@en
P2093
P356
P1433
P1476
Use of Spectroscopic Technique ...... f Sous-Vide Cooked Cod Fillets
@en
P2093
Heidi Nilsen
Janna Cropotova
Karsten Heia
Stein-Kato Lindberg
Turid Rustad
P356
10.3390/S20082410
P50
P577
2020-04-23T00:00:00Z