Rapid and non-invasive evaluation of pork meat quality during storage via impedance measurement
Author:
Affiliation:
1. Department of Chemistry and Chemical Biology; University of New Mexico; Albuquerque NM 87131 USA
2. Food Engineering and Bioprocess Technology; Asian Institute of Technology; PO Box 4 Klong Luang Pathumthani 12120 Thailand
Funder
Asian Institute of Technology
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
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