A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics

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

ISSN: 0309-1740

Argitalpen urtea: 2023

Alea: 200

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2023.109167 GOOGLE SCHOLAR
Datuen iturria: Scopus