Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks.
Pedro Hernández-RamosAna María Vivar-QuintanaIsabel RevillaM. Inmaculada González-MartínMiriam Hernández-JiménezIván Martínez-MartínPublished in: Sensors (2020)