Near-Infrared Spectroscopy Procedure for Online Determination of Sodium and Potassium Content in Low-Salt Cured Hams

  1. Campos, M.I.
  2. Debán, L.
  3. Pardo, R.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2023

Volume: 12

Issue: 21

Type: Article

DOI: 10.3390/FOODS12213998 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10324/67067

Sustainable development goals

Data source: Scopus