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http://hdl.handle.net/10662/19601
| Title: | Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions |
| Authors: | González-Mohino Jiménez, Alberto Antequera Rojas, María Teresa Ventanas Canillas, Sonia Caballero, Daniel Mir Bel, Jorge Pérez Palacios, María Trinidad |
| Keywords: | espectroscopia de infrarrojo cercano;clasificación;carne de cerdo;near infrared spectroscopy;clasification;pork meat |
| Issue Date: | 2018-03-22 |
| Publisher: | Wiley Society of Chemical Industry |
| URI: | http://hdl.handle.net/10662/19601 |
| ISSN: | 1097-0010 |
| DOI: | jsfa.8944 |
| Appears in Collections: | DPAAL - Artículos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| jsfa.8944.pdf | 934,25 kB | Adobe PDF | View/Open |
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