Analyzing magnetic resonance images of Iberian pork loin to predict its sensorial characteristics-Reference-Cited by-同舟云学术

Analyzing magnetic resonance images of Iberian pork loin to predict its sensorial characteristics

Published:2005-05 Issue:2 Volume:98 Page:344-360
ISSN:1077-3142
Container-title:Computer Vision and Image Understanding
language:en
Short-container-title:Computer Vision and Image Understanding

Author:

Cernadas E.,Carrión P.,Rodriguez P.G.,Muriel E.,Antequera T.

Publisher

Elsevier BV

Subject

Computer Vision and Pattern Recognition,Signal Processing,Software

Reference41 articles.

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2. Lipid oxidative changes in the processing of Iberian pig hams;Antequera;Food Chem.,1992

3. Influence of sensory characteristics on the acceptability of dry-cured ham;Ruiz;Meat Sci.,2002

4. Evolution of different physico-chemical parameters during ripening iberian ham from Iberian (100%) and Ibérian x Duroc (50%);Antequera;Revista Espanola de Ciencia y Tecnologı́a de los Alimentos,1994

5. Oxidative and lipolytic changes during ripening Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation;Cava;Meat Sci.,1999

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