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Developing robust food composition models: Strategies for handling temperature and packaging variations in dry-cured ham using near infrared spectrometry. (2025)

First Author: Fulladosa E

Attributed to: Future Continuous Manufacturing and Advanced Crystallisation Research Hub funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.saa.2025.125823

PubMed Identifier: 39908973

Publication URI: http://europepmc.org/abstract/MED/39908973

Type: Journal Article/Review

Volume: 332

Parent Publication: Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy

ISSN: 1386-1425