Computed tomography for quantitative determination of sodium chloride in ground pork and dry-cured hams

Journal of Food Science

Volumn 72, Issue 8, 2007, Pages

  Haseth T T ^a,b,c   Egelandsdal, B ^a,b   Bjerke, F ^a   Sorheim O ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c Animalia   (Norway)

Author keywords

Chemical composition; Dry cured ham; Ground pork; NaCl measurements; X ray computed tomography

Indexed keywords

SODIUM CHLORIDE;

ANIMAL; ARTICLE; COMPUTER ASSISTED TOMOGRAPHY; FAT INTAKE; HUMAN; MEAT; METHODOLOGY; PREDICTION AND FORECASTING; PROTEIN INTAKE; QUALITY CONTROL; SENSITIVITY AND SPECIFICITY; STANDARD; SWINE;

ANIMALS; DIETARY FATS; DIETARY PROTEINS; HUMANS; MEAT PRODUCTS; PREDICTIVE VALUE OF TESTS; QUALITY CONTROL; SENSITIVITY AND SPECIFICITY; SODIUM CHLORIDE; SWINE; TOMOGRAPHY, X-RAY COMPUTED;

EID: 35348906911     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00492.x     Document Type: Article

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