Feasibility of near-infrared spectroscopy to predict aw and...

Meat Science 2010 Vol. 85; Iss. 2

Feasibility of near-infrared spectroscopy to predict aw and moisture and NaCl contents of fermented pork sausages

Carles Collell, Pere Gou, Pierre Picouet, Jacint Arnau, Josep Comaposada
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Volume:
85
Year:
2010
Language:
english
DOI:
10.1016/j.meatsci.2010.01.022
File:
PDF, 628 KB
english, 2010
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