Computed tomography for quantitative determination of sodium chloride in ground pork and dry-cured hams
- Author
- HASETH, T. T1 2 3 ; EGELANDSDAL, B2 ; BJERKE, F1 ; SØRHEIM, O1
[1] Egelandsdal, Bjerke, and Sørheim are with Matforsk AS¯Norwegian Food Research Inst., Osloveien 1, 1430 Ås, Norway
[2] Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
[3] Animalia¯Norwegian Meat Research Centre, P.O. Box 396 Økern, 0513 Oslo, Norway - Source
Journal of food science. 2007, Vol 72, Num 8 ; E420-E427 ; ref : 1/4 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- NaCl measurements X-ray computed tomography chemical composition dry cured ham ground pork
- Keyword (fr)
- Composition chimique Jambon Mesure Rayon X Sodium chlorure Tomographie Viande porc Produit carné Produit charcuterie
- Keyword (en)
- Chemical composition Ham Measurement X ray Sodium chloride Tomography Pork Meat product Pork product
- Keyword (es)
- Composición química Jamón Medida Rayos X Sodio cloruro Tomografía Carne cerdo Producto de carne Producto chacinería
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19179611
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1750-3841.2007.00492.x 
https://dx.doi.org/10.1111/j.1750-3841.2007.00492.x
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