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NIRS (Near Infrared Spectroscopy) classification of sliced Duroc dry-cured ham under various packaging systems and

L León1, A Ortiz1, S Ezquerro2

  • 1Meat Quality area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra, A-V, Km372, 06187 Guadajira, Spain.

Meat Science
|October 1, 2023
PubMed

Keywords:
DurocNon-destructivePre-packaged sliced formatQualitativeRoom temperatureTraceability

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