Non-destructive analysis of aw, salt and water in dry-cured...

Journal of Food Engineering 2010 Vol. 101; Iss. 2

Non-destructive analysis of aw, salt and water in dry-cured hams during drying process by means of computed tomography

Eva Santos-Garcés, Pere Gou, Núria Garcia-Gil, Jacint Arnau, Elena Fulladosa
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Volume:
101
Year:
2010
Language:
english
Pages:
6
DOI:
10.1016/j.jfoodeng.2010.06.027
File:
PDF, 518 KB
english, 2010
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