Evaluation by NIRS technology of curing process of ham with low sodium content.
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DOI: 10.1016/j.meatsci.2020.108075
Abstract: NIR spectroscopy combined with chemometric methods has been used to develop a prediction models of the most influential parameters in curing process of two types of hams (140 hams) using different salting techniques, lean hams… read more here.
Keywords: technology curing; evaluation nirs; sodium; process ... See more keywords