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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2023

Volumen: 12

Número: 21

Type: Article

DOI: 10.3390/FOODS12213998 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus