Prediction of sensory parameters of cured ham: A study of the viability of the use of nir spectroscopy and artificial neural networks

1. Hernández-Ramos, P.
2. Vivar-Quintana, A.M.
3. Revilla, I.
4. González-Martín, M.I.
5. Hernández-Jiménez, M.
6. Martínez-Martín, I.

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DOI: 10.3390/S20195624 GOOGLE SCHOLAR lock_openOpen access editor