Bioimpedance-based authentication of defrosted versus fresh pork at the end of refrigerated shelf life
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14. Jan. 2023
Über diesen Artikel
Online veröffentlicht: 14. Jan. 2023
Seitenbereich: 125 - 131
Eingereicht: 29. Sept. 2022
DOI: https://doi.org/10.2478/joeb-2022-0017
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© 2022 Daniel E. Osen, Sisay Mebre Abie, Ørjan G. Martinsen, Bjørg Egelandsdal, Daniel Münch, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Osen, Daniel E.
Department of Physics, University of OsloOslo, Norway
Abie, Sisay Mebre
Department of Physics, University of OsloOslo, Norway
Faculty of Ecology and Natural Resource Management, Norwegian University of Life SciencesOslo, Norway
Martinsen, Ørjan G.
Department of Physics, University of OsloOslo, Norway
Department of Clinical and Biomedical Engineering, Oslo University HospitalOslo, Norway
Egelandsdal, Bjørg
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesOslo, Norway
Münch, Daniel
Animalia, Norwegian Meat and Poultry Research CenterOslo, Norway
Faculty of Ecology and Natural Resource Management, Norwegian University of Life SciencesOslo, Norway