TY  - JOUR 
AU  - Campos Labadíe, María isabel
AU  - Debán Miguel, Luis
AU  - Pardo Almudí, Rafael
PY  - 2023
SN  - 2304-8158
UR  - https://uvadoc.uva.es/handle/10324/67067
AB  - 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...
LA  - eng
PB  - MDPI
KW  - Dry-cured ham
KW  - Jamón
KW  - Near infrared spectroscopy
KW  - Spectroscopy
KW  - Espectroscopia de infrarrojos
KW  - Potassium
KW  - Sodium
KW  - Alimentos - Contenido en sodio
KW  - Food science
TI  - Near-infrared spectroscopy procedure for online determination of sodium and potassium content in low-salt cured hams
DO  - 10.3390/foods12213998
ER  -