Cite
In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy.
MLA
Wold, Jens Petter, et al. “In-Line and Non-Destructive Monitoring of Core Temperature in Sausages during Industrial Heat Treatment by NIR Interaction Spectroscopy.” Journal of Food Engineering, vol. 277, July 2020, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.jfoodeng.2020.109921.
APA
Wold, J. P., O’Farrell, M., Tschudi, J., Eskildsen, C. E., Andersen, P. V., & Ottestad, S. (2020). In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy. Journal of Food Engineering, 277, N.PAG. https://doi.org/10.1016/j.jfoodeng.2020.109921
Chicago
Wold, Jens Petter, Marion O’Farrell, Jon Tschudi, Carl Emil Eskildsen, Petter Vejle Andersen, and Silje Ottestad. 2020. “In-Line and Non-Destructive Monitoring of Core Temperature in Sausages during Industrial Heat Treatment by NIR Interaction Spectroscopy.” Journal of Food Engineering 277 (July): N.PAG. doi:10.1016/j.jfoodeng.2020.109921.