Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

Author:

Barbieri Sara,Soglia Francesca,Palagano Rosa,Tesini Federica,Bendini Alessandra,Petracci Massimiliano,Cavani Claudio,Gallina Toschi Tullia

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference32 articles.

1. Quality indicators for raw meat;Aaslyng,2002

2. Associazione Industriali delle Carni e dei Salumi, annual report;ASSICA,2014

3. Comparison between Allo-Kramer and Warner-Bratzler devices to assess rabbit meat tenderness;Bianchi;Ital. J. Anim. Sci.,2007

4. Texture profile analysis;Bourne;Food Technol.,1978

5. Improving quality inspection of food products by computer vision: a review;Brosnan;J. Food Eng.,2004

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