Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin

Research output: Contribution to journalJournal articlepeer-review

  • Trinidad Perez-Palacios
  • Daniel Caballero
  • Alberto González-Mohíno
  • Jorge Mir-Bel
  • Teresa Antequera
Original languageEnglish
JournalJournal of Food Engineering
Volume263
Pages (from-to)417-423
ISSN0260-8774
DOIs
Publication statusPublished - Dec 2019

    Research areas

  • Near Infrared Reflectance spectroscopy, Texture-related characteristics, Loin, Sous-vide

ID: 229853376