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HARVARD Citation
Cropotova, J. et al. (2018). A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging. Food control. pp. 216-224. [Online].
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Cropotova, J. et al. (2018). A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging. Food control. pp. 216-224. [Online].