Estimation of dry-cured ham composition using dielectric time domain reflectometry

Meat Science

Volumn 93, Issue 4, 2013, Pages 873-879

  Fulladosa, E ^a   Duran Montge P ^b   Serra, X ^a   Picouet, P ^a   Schimmer, O ^c   Gou, P ^a  

^a IRTA   (Spain)

^b CENTA   (Spain)

^c UNIVERSITY OF BREMEN   (Germany)

Author keywords

Dielectric time domain reflectometry; Fat; NaCl; Non destructive; Predictive models; Water

Indexed keywords

FAT; NACL; NON DESTRUCTIVE; PREDICTIVE MODELS; TIME DOMAIN REFLECTOMETRY;

CURING; DIELECTRIC PROPERTIES; MEATS; NONDESTRUCTIVE EXAMINATION; PERMITTIVITY MEASUREMENT; SODIUM CHLORIDE; TIME DOMAIN ANALYSIS; WATER;

DRYING;

WATER;

ANIMAL; ARTICLE; DESICCATION; DIET; FAT INTAKE; FOOD ANALYSIS; FOOD HANDLING; HUMAN; MEAT; METHODOLOGY; REGRESSION ANALYSIS; REPRODUCIBILITY; SALT INTAKE; SWINE;

ANIMALS; DESICCATION; DIET; DIETARY FATS; FOOD ANALYSIS; FOOD HANDLING; HUMANS; LEAST-SQUARES ANALYSIS; MEAT; REPRODUCIBILITY OF RESULTS; SODIUM CHLORIDE, DIETARY; SWINE; WATER;

MLCS; MLOWN;

EID: 84872291769     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.12.002     Document Type: Article

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