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Prediction of the sensory attributes of Spanish iberian dry-cured ham using NIRS
Prediction of the sensory attributes of Spanish iberian dry-cured ham using NIRS
2018
Inmaculada González Martín
Isabel Revilla
Ana María Vivar Quintana
Iván Martínez Martín
Pedro Antonio Hernández Ramos
Keywords:
Food science
Biology
Sensory system
dry cured
Correction
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