Prediction of moisture, color and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system

Published 2013 View Full Article

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Title
Prediction of moisture, color and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 117, Issue 1, Pages 42-51
Publisher
Elsevier BV
Online
2013-02-10
DOI
10.1016/j.jfoodeng.2013.02.001

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