Emerging non-contact imaging, spectroscopic and colorimetric technologies for quality evaluation and control of hams: a review

Trends in Food Science and Technology

Volumn 21, Issue 1, 2010, Pages 26-43

  Valous, Nektarios A ^a   Mendoza, Fernando ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

INTEGRATION FRAMEWORKS; MATERIALS AND PROCESS; MEAT PRODUCTS; NON-CONTACT; NON-CONTACT EVALUATION; NONINVASIVE TECHNIQUE; PROCESSING CONDITION; PROCESSING REGIMES; QUALITY ATTRIBUTES; QUALITY EVALUATION; TECHNOLOGICAL ADVANCES;

COLORIMETRY; CUSTOMER SATISFACTION; INDUSTRIAL APPLICATIONS; TOTAL QUALITY MANAGEMENT;

QUALITY CONTROL;

EID: 75449116919     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2009.09.003     Document Type: Review

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