Sensitivity and specificity of PLS-class modelling for five sensory characteristics of dry-cured ham using visible and near infrared spectroscopy

  1. Ortiz, M.C.
  2. Sarabia, L.
  3. García-Rey, R.
  4. De Castro, M.D.L.
Aldizkaria:
Analytica Chimica Acta

ISSN: 0003-2670

Argitalpen urtea: 2006

Alea: 558

Zenbakia: 1-2

Orrialdeak: 125-131

Mota: Artikulua

DOI: 10.1016/J.ACA.2005.11.038 GOOGLE SCHOLAR
Datuen iturria: Scopus