Quality Assessment of Pork and Turkey Hams Using FT-IR Spectroscopy, Colorimetric, and Image Analysis
The implementation of fast and nondestructive methods in meat products and colds cuts have become increasingly important to evaluate their quality in relation to different factors such as origin, type of processing, freshness, adulteration, and authenticity. In this study, Fourier Transform Infrared...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2018-09-01
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| Schriftenreihe: | Foods |
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| Online-Zugang: | http://www.mdpi.com/2304-8158/7/9/152 |
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