Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams

Meat Science

Volumn 66, Issue 2, 2004, Pages 289-294

  Guerrero, Luis ^a   Gobantes, Idoia ^a   Oliver, M Àngels ^a   Arnau, Jacint ^a   Guàrdia, M Dolors ^a   Elvira, Jordi ^b   Riu, Pere ^c   Grèbol, Narcís ^d   Monfort, Josep M ^a  

^a IRTA   (Spain)

^b NTE SA   (Spain)

^c UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^d Esteban Espuña S A   (Spain)

Author keywords

Dry cured ham; Electrical impedance spectroscopy (EIS); Meat quality; Sensory properties

Indexed keywords

ELECTRIC IMPEDANCE; PRINCIPAL COMPONENT ANALYSIS; RAW MATERIALS; SENSORS;

ELECTRICAL IMPEDANCE SPECTROSCOPY (EIS); GREEN HAMS;

MEATS;

EID: 0142200872     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00101-3     Document Type: Article

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