On-line prediction of sodium content in vacuum packed dry-cured ham slices by non-invasive near infrared spectroscopy

  1. Campos, M.I.
  2. Mussons, M.L.
  3. Antolin, G.
  4. Debán, L.
  5. Pardo, R.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2017

Alea: 126

Orrialdeak: 29-35

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2016.12.005 GOOGLE SCHOLAR
Datuen iturria: Scopus