Prediction of texture and colour of dry-cured ham by visible and near infrared spectroscopy using a fiber optic probe

✍ Scribed by R.M. García-Rey; J. García-Olmo; E. De Pedro; R. Quiles-Zafra; M.D. Luque de Castro

• Book ID: 116736520
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 175 KB
• Volume: 70
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.02.001