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Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham
(Elsevier Sci LtdOxfordInglaterra, 2007)
Sensory profile and acceptance of dry-cured hams produced by traditional and accelerated methods
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2007)
Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)
(Elsevier Science, 2011-07)
In the present study, the recently developed proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS) technique was used for the rapid characterization of dry cured hams produced according to 4 of the most ...
Two-dimensional linear discriminant analysis for classification of three-way chemical data
(Elsevier Science, 2016-09-28)
The two-dimensional linear discriminant analysis (2D-LDA) algorithm was originally proposed in the context of face image processing for the extraction of features with maximal discriminant power. However, despite its ...
Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hamsPerfis de cor e textura de presuntos crus sem osso e reestruturados comparados a presuntos crus tradicionais
(São Paulo - Escola Superior de Agricultura "Luiz de Queiroz", 2008)