Prediction of salt and water content in dry-cured hams by computed tomography

Journal of Food Engineering

Volumn 96, Issue 1, 2010, Pages 80-85

  Fulladosa, E ^a   Santos Garces E ^a   Picouet, P ^a   Gou, P ^a  

^a IRTA   (Spain)

Author keywords

Computed tomography; Dry cured ham; Fat; NaCl; Prediction models; Water

Indexed keywords

COMPUTED TOMOGRAPHY; DRY-CURED HAM; FAT; NACL; PREDICTION MODELS;

COMPUTERIZED TOMOGRAPHY; CURING; DRYING; MATHEMATICAL MODELS; MEATS; SODIUM CHLORIDE; TOMOGRAPHY;

WATER CONTENT;

EID: 69949180720     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.044     Document Type: Article

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