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Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device

This work studies the ability of a MicroNIR (VIAVI, Santa Rosa, CA) device to monitor the dry fermented sausage process with the use of multivariate data analysis. Thirty sausages were made and subjected to dry fermentation, which was divided into four main stages. Physicochemical (weight lost, pH,...

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Detalles Bibliográficos
Autores principales:	González-Mohino, Alberto, Pérez-Palacios, Trinidad, Antequera, Teresa, Ruiz-Carrascal, Jorge, Olegario, Lary Souza, Grassi, Silvia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555696/ https://www.ncbi.nlm.nih.gov/pubmed/32938016 http://dx.doi.org/10.3390/foods9091294

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