To main content

In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy

Category

Academic article

Client

  • Research Council of Norway (RCN) / 262308
  • Nofima AS / 11595
  • Research Council of Norway (RCN) / 256220

Language

English

Author(s)

Affiliation

  • Nofima, The Norwegian Institute of Food, Fisheries and Aquaculture Research
  • SINTEF Digital / Smart Sensor Systems
  • Nortura BA

Year

2020

Published in

Journal of Food Engineering

ISSN

0260-8774

Volume

277

View this publication at Cristin