Additives Individuation in Raw Ham Using Image Analysis
The quality of raw ham is linked to the loss of essential properties such as color, which must be red and stable. In fact, the intensity of the red color of cured ham is susceptible to a progressive variation over time, which requires the producer to search for technologies to ensure maximum stabili...
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| Autores principales: | , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
AIDIC Servizi S.r.l.
2021-07-01
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| Colección: | Chemical Engineering Transactions |
| Acceso en línea: | https://www.cetjournal.it/index.php/cet/article/view/11721 |
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