Non-destructive analysis of aw, salt and water in dry-cured hams during drying process by means of computed tomography - Concepedia

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Non-destructive analysis of aw, salt and water in dry-cured hams during drying process by means of computed tomography

34

Citations

10

References

2010

Year

Eva Santos-Garcés, P. Gou, N. García-Gil, J. Arnau, E. Fulladosa

Journal of Food Engineering

Computed TomographyDesiccationFood PhysicDry-cured HamsFood EngineeringNon-destructive AnalysisMeat ScienceHealth Sciences

References

	Year	Citations

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