Assessing Water Activity in Dry-Cured Ham using Microwave Spectroscopy
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
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:
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© 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.