Assessing the influence of temperature on NIRS prediction models for the determination of sodium content in dry-cured ham slices

  1. Campos, M.I.
  2. Antolin, G.
  3. Debán, L.
  4. Pardo, R.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2018

Alea: 257

Orrialdeak: 237-242

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2018.02.131 GOOGLE SCHOLAR
Datuen iturria: Scopus