Near-Infrared Spectroscopy Procedure for Online Determination of Sodium and Potassium Content in Low-Salt Cured Hams

This paper reports the development of a near-infrared spectroscopy (NIRS) calibration procedure for the determination of sodium and potassium content in cured ham samples. Sliced samples of hams treated with different salts in different percentages were included in the study. Calibration models deve...

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Detalles Bibliográficos
Autores principales: Campos, María Isabel, Debán, Luis, Pardo, Rafael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650758/
https://www.ncbi.nlm.nih.gov/pubmed/37959117
http://dx.doi.org/10.3390/foods12213998

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650758/
https://www.ncbi.nlm.nih.gov/pubmed/37959117
http://dx.doi.org/10.3390/foods12213998

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