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Sensory traits prediction in dry-cured hams from fresh product via MRI and lipid composition》.pdfVIP

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Sensory traits prediction in dry-cured hams from fresh product via MRI and lipid composition》.pdf

    Sensory traits prediction in dry-cured hams from fresh product via MRI and lipid composition》.pdf

    Journal of Food Engineering 101 (2010) 152–157 Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: www.elsevi /locate/jfoodeng Sensory traits prediction in dry-cured hams from fresh product via MRI and lipid composition Trinidad Pérez-Palacios a,*, Teresa Antequera a, Rubén Molano b, Pablo G. Rodríguez c, Ramón Palacios d a Te

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