dc.contributor.author | Gou, P | |
dc.contributor.author | Santos-Garces, E | |
dc.contributor.author | Høy, Martin | |
dc.contributor.author | Wold, Jens petter | |
dc.contributor.author | Liland, Kristian Hovde | |
dc.contributor.author | Fulladosa, E | |
dc.date.accessioned | 2018-04-18T08:46:08Z | |
dc.date.available | 2018-04-18T08:46:08Z | |
dc.date.created | 2013-09-16T09:11:32Z | |
dc.date.issued | 2013 | |
dc.identifier.citation | Meat Science. 2013, 95 (2), 250-255. | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/11250/2494627 | |
dc.language.iso | eng | |
dc.title | Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | acceptedVersion | |
dc.source.pagenumber | 250-255 | |
dc.source.volume | 95 | |
dc.source.journal | Meat Science | |
dc.source.issue | 2 | |
dc.identifier.doi | 10.1016/j.meatsci.2013.05.013 | |
dc.identifier.cristin | 1049425 | |
dc.relation.project | Egen institusjon: 201302 | |
dc.relation.project | Egen institusjon: 201309 | |
dc.relation.project | Egen institusjon: 4049 | |
dc.relation.project | Norges forskningsråd: 199581 | |
dc.relation.project | Norges forskningsråd: 225096 | |
dc.relation.project | Norges forskningsråd: 225347 | |
cristin.unitcode | 7543,3,2,0 | |
cristin.unitname | Råvare og prosess | |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 2 | |