Classification of dry-cured hams according to the maturation time using near infrared spectra and artificial neural networks

Published 2013 View Full Article

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Title
Classification of dry-cured hams according to the maturation time using near infrared spectra and artificial neural networks
Authors
Keywords
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Journal
MEAT SCIENCE
Volume 96, Issue 1, Pages 14-20
Publisher
Elsevier BV
Online
2013-06-15
DOI
10.1016/j.meatsci.2013.06.013

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