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.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2023

Volumen: 200

Type: Article

DOI: 10.1016/J.MEATSCI.2023.109167 GOOGLE SCHOLAR
La source de données: Scopus