Article ID Journal Published Year Pages File Type
10539070 Food Chemistry 2011 7 Pages PDF
Abstract
► NIRS evaluation of dry-cured ham requires to take two spectra per sample. ► NIR models on gracilis muscle can control the drying process avoiding crusting. ► Absorption band at 5150 cm−1 is related with appearance of moulds on the surface.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy
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