Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging-Reference-Cited by-同舟云学术

Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging

Published:2013-08 Issue:3 Volume:117 Page:272-280
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Talens Pau,Mora Leticia,Morsy Noha,Barbin Douglas F.,ElMasry Gamal,Sun Da-Wen

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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