Determination of hydroxyproline in cured pork sausages and dry cured beef products by NIRS technology employing a fibre-optic probe

Food Control

Volumn 20, Issue 8, 2009, Pages 752-755

  González Martín, Ma Inmaculada ^a   Bermejo, César Fernández ^b   Hierro, José Miguel Hernández ^a   González, Carlos I Sánchez ^b  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

Author keywords

Collagen; Dry cured beef; Fibre optic probe; Hydroxyproline; NIRS; Pork sausages; Quality control

Indexed keywords

CECINA;

EID: 62549162596     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.09.015     Document Type: Article

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