Investigation of pausing fermentation of salamis with multispectral imaging for optimal sensory evaluations.
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DOI: 10.1016/j.meatsci.2018.07.029
Abstract: The fermentation process of salamis involves several parameters influencing taste, texture, and color of the salami. One significant parameter is the fermentation time. It is difficult to conduct sensory evaluations to assess the effect of… read more here.
Keywords: sensory evaluations; difference; multispectral imaging; fermentation ... See more keywords