Standard
Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin. / Perez-Palacios, Trinidad; Caballero, Daniel; González-Mohíno, Alberto; Mir-Bel, Jorge; Antequera, Teresa.
In:
Journal of Food Engineering, Vol. 263, 12.2019, p. 417-423.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Perez-Palacios, T, Caballero, D, González-Mohíno, A, Mir-Bel, J & Antequera, T 2019, '
Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin',
Journal of Food Engineering, vol. 263, pp. 417-423.
https://doi.org/10.1016/j.jfoodeng.2019.07.028APA
Perez-Palacios, T., Caballero, D., González-Mohíno, A., Mir-Bel, J., & Antequera, T. (2019).
Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin.
Journal of Food Engineering,
263, 417-423.
https://doi.org/10.1016/j.jfoodeng.2019.07.028Vancouver
Perez-Palacios T, Caballero D, González-Mohíno A, Mir-Bel J, Antequera T.
Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin.
Journal of Food Engineering. 2019 Dec;263:417-423.
https://doi.org/10.1016/j.jfoodeng.2019.07.028Author
Perez-Palacios, Trinidad ; Caballero, Daniel ; González-Mohíno, Alberto ; Mir-Bel, Jorge ; Antequera, Teresa. / Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin. In: Journal of Food Engineering. 2019 ; Vol. 263. pp. 417-423.
Bibtex
@article{409b8211010f4c28abdb83aa7a88f634,
title = "Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin",
keywords = "Near Infrared Reflectance spectroscopy, Texture-related characteristics, Loin, Sous-vide",
author = "Trinidad Perez-Palacios and Daniel Caballero and Alberto Gonz{\'a}lez-Moh{\'i}no and Jorge Mir-Bel and Teresa Antequera",
year = "2019",
month = dec,
doi = "10.1016/j.jfoodeng.2019.07.028",
language = "English",
volume = "263",
pages = "417--423",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin
AU - Perez-Palacios, Trinidad
AU - Caballero, Daniel
AU - González-Mohíno, Alberto
AU - Mir-Bel, Jorge
AU - Antequera, Teresa
PY - 2019/12
Y1 - 2019/12
KW - Near Infrared Reflectance spectroscopy
KW - Texture-related characteristics
KW - Loin
KW - Sous-vide
U2 - 10.1016/j.jfoodeng.2019.07.028
DO - 10.1016/j.jfoodeng.2019.07.028
M3 - Journal article
VL - 263
SP - 417
EP - 423
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
ER -
