Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | Journal of Food Engineering |
Volume | 263 |
Pages (from-to) | 417-423 |
ISSN | 0260-8774 |
DOIs | |
Publication status | Published - Dec 2019 |
- Near Infrared Reflectance spectroscopy, Texture-related characteristics, Loin, Sous-vide
Research areas
ID: 229853376