- -

Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study.

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study.

Show full item record

De Jesus De Barros, CA.; Hernández-Coronado, G.; Girón Hernández, LJ.; Barat Baviera, JM.; Pagán Moreno, MJ.; Alcañiz Fillol, M.; Masot Peris, R.... (2014). Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study. Meat Science. 98(4):659-700. doi:10.1016/j.meatsci.2014.05.014

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/72669

Files in this item

Item Metadata

Title: Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study.
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ingeniería Electrónica - Departament d'Enginyeria Electrònica
Issued date:
Abstract:
[EN] The aims of this work were characterized by the physicochemical and microbiological features of dried-cured hams classified by the manufacturer as altered (deep spoilage and swollen) and unaltered, as well as, correlated ...[+]
Subjects: Impedance spectroscopy , Dry cured ham , Microbiology , Salt content , Double electrode , Coaxial needle electrode
Copyrigths: Cerrado
Source:
Meat Science. (issn: 0309-1740 ) (eissn: 1873-4138 )
DOI: 10.1016/j.meatsci.2014.05.014
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.meatsci.2014.05.014
Thanks:
The authors thank the National Council of Science and technology of Mexico (CONACYT) for the grant of Guadalupe Hernandez-Coronado, within the framework of bicentennial.
Type: Artículo

This item appears in the following Collection(s)

Show full item record