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    Use of a NIR imaging equipment to predict fat and NaCl contents in slices of Spanish dry-cured ham

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    • Start date: 25.09.2012

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    Gou, P.; Fulladosa, E.; Wold, J.P.; Santos-Garcés, E.; Hoy, M.. Use of a NIR imaging equipment to predict fat and NaCl contents in slices of Spanish dry-cured ham. First annual Conference on Carcass Evaluation, Meat Quality, Software and Traceability (2012. Kaposvar, Hungary)

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