Feasibility of near-infrared spectroscopy to predict aw and moisture and NaCl contents of fermented pork sausages-Reference-Cited by-同舟云学术

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

Published:2010-06 Issue:2 Volume:85 Page:325-330
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Collell Carles,Gou Pere,Picouet Pierre,Arnau Jacint,Comaposada Josep

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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5. Opus manual III NIR/process;Bruker Optik,2006

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