Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets. - Abdo Hassoun; Janna Cropotova; Turid Rustad; Karsten Heia; Stein-Kato Lindberg; Heidi Nilsen (Sensors, 2020)