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Assessing Water Activity in Dry-Cured Ham using Microwave Spectroscopy Cover

Assessing Water Activity in Dry-Cured Ham using Microwave Spectroscopy

International Journal on Smart Sensing and Intelligent Systems
Volume 7 (2014): Issue 5 (January 2014)
By: Stefania G Bjarnadottir,  Kathrine Lunde,  Ole Alvseike,  Alex Mason and  Ahmed I Al-Shamma’a  
Open Access
|Feb 2020

Authors

Stefania G Bjarnadottir

stefania.bjarnadottir@animalia.no

Dept. Quality and Processing Animalia, Norwegian Meat and Poultry Research Centre, Oslo, Norway

Kathrine Lunde

Dept. Quality and Processing Animalia, Norwegian Meat and Poultry Research Centre, Oslo, Norway

Ole Alvseike

Dept. Quality and Processing Animalia, Norwegian Meat and Poultry Research Centre, Oslo, Norway

Alex Mason

Built Environment and Sustainable Technologies (BEST) Research Institute, Liverpool John Moores University Liverpool, Liverpool, UK

Ahmed I Al-Shamma’a

Built Environment and Sustainable Technologies (BEST) Research Institute, Liverpool John Moores University Liverpool, Liverpool, UK
DOI: https://doi.org/10.21307/ijssis-2019-135 | Journal eISSN: 1178-5608
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Language: English
Page range: 1 - 4
Published on: Feb 15, 2020
Published by: Professor Subhas Chandra Mukhopadhyay
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Dry-cured ham,
microwave,
water activity
Related subjects:
Engineering,
Introductions and overviews,
Engineering, other

© 2020 Stefania G Bjarnadottir, Kathrine Lunde, Ole Alvseike, Alex Mason, Ahmed I Al-Shamma’a, published by Professor Subhas Chandra Mukhopadhyay
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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