Quantification and spatial characterization of moisture and NaCl content of Iberian dry-cured ham slices using NIR hyperspectral imaging

DOLORES PÉREZ MARÍN2026-01-292026-01-29201510.1016/j.jfoodeng.2014.09.0352-s2.0-84920676885https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25199Food ScienceQuantification and spatial characterization of moisture and NaCl content of Iberian dry-cured ham slices using NIR hyperspectral imagingresearch article