Prediction of texture and colour of dry-cured ham by visible and near infrared spectroscopy using a fiber optic probe
R.M. García-Rey, J. García-Olmo, E. De Pedro, R. Quiles-Zafra, M.D. Luque de CastroVolume:
70
Year:
2005
Language:
english
DOI:
10.1016/j.meatsci.2005.02.001
File:
PDF, 175 KB
english, 2005