# A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging

> Research article (Food Control, 2018) · cited 34× · AI/ML

**Wikidata**: [openalex:W2802728549](https://www.wikidata.org/wiki/openalex:W2802728549)  
**Source**: https://4ort.xyz/entity/a-non-invasive-approach-to-assess-texture-changes-in-sous-vide-cooked-atlantic-mackerel-during-chilled-storage-by-fluore