RAFAEL PARDO ALMUDI-rekin lankidetzan egindako argitalpenak (4)

2023

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

    Meat Science, Vol. 200

2020

  1. Evaluation by NIRS technology of curing process of ham with low sodium content

    Meat Science, Vol. 163

2018

  1. Assessing the influence of temperature on NIRS prediction models for the determination of sodium content in dry-cured ham slices

    Food Chemistry, Vol. 257, pp. 237-242

2017

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

    Meat Science, Vol. 126, pp. 29-35