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Understanding the Impact of Drying on the Optical Properties of Cured Muscle Tissue: A Case Study of Dried Salt-Cured Cod

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Category

Academic article

Language

English

Author(s)

Affiliation

  • SINTEF Digital / Smart Sensors and Microsystems
  • University of Leuven
  • Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research

Year

2025

Published in

Food and Bioprocess Technology

ISSN

1935-5130

Page(s)

1 - 17

View this publication at Norwegian Research Information Repository