Rafael
Pardo Almudí
Rafael Pardo Almudí-rekin lankidetzan egindako argitalpenak (6)
2023
2020
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Evaluation by NIRS technology of curing process of ham with low sodium content
Meat Science, Vol. 163
2018
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Assessing the influence of temperature on NIRS prediction models for the determination of sodium content in dry-cured ham slices
Food Chemistry, Vol. 257, pp. 237-242
2017
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On-line prediction of sodium content in vacuum packed dry-cured ham slices by non-invasive near infrared spectroscopy
Meat Science, Vol. 126, pp. 29-35
2000
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Determination of nickel and cobalt in refined beet sugar by adsorptive cathodic stripping voltammetry without sample pretreatment
Food Chemistry, Vol. 71, Núm. 1, pp. 139-145