Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing

Meat Science

Volumn 82, Issue 2, 2009, Pages 219-227

  Fantazzini, P ^a   Gombia, M ^a   Schembri, P ^a   Simoncini, N ^b   Virgili, R ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

Author keywords

Dry cured ham; Moisture; MRI; Non destructive analysis; Salt

Indexed keywords

EID: 62349123480     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.01.014     Document Type: Article

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