Fulladosa, E <br/><br/>
Estimation of dry-cured ham composition using dielectric time domain reflectometry.  [electronic resource] 

 -  Meat science  Apr 2013 
 - 873-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2012.12.002  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Desiccation<br/>Diet<br/>Dietary Fats--analysis<br/>Food Analysis--methods<br/>Food Handling--methods<br/>Humans<br/>Least-Squares Analysis<br/>Meat--analysis<br/>Reproducibility of Results<br/>Sodium Chloride, Dietary--analysis<br/>Swine<br/>Water--analysis