Tag: near infrared spectroscopy

Rapid methods for quality evaluation: Evaluation of salted cod following desalting, freezing and storage

Post author By Kristín Edda Gylfadóttir
Post date 22/03/2024

Published:

21/03/2024

Authors:

Hildur Inga Sveinsdóttir, María Guðjónsdóttir, Sigurjón Arason, Cecile Dargentolle and Kolbrún Sveinsdóttir

Supported by:

AVS Research Fund and Food Fund

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

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Tags Desalting, perfect salted fish, fully salt cured cod, Quality, fast measurements, near infrared spectroscopy, near infrared spectroscopy, NIR, Quality, Rapid methods, dehydration

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