Gradual reduction in sodium content in cooked ham, with corresponding change in sensorial properties measured by sensory evaluation and a multimodal machine vision system
Category
Academic lecture
Client
- Research Council of Norway (RCN) / 185063
- Research Council of Norway (RCN) / 210431
Language
English
Author(s)
- Kirsti Greiff
- Ekrem Misimi
- John Reidar Mathiassen
- Margrethe Hersleth
- Ida Grong Aursand
Affiliation
- Norwegian University of Science and Technology
- SINTEF Ocean / Fisheries and New Biomarine Industry
- Norges miljø- og biovitenskapelige universitet
Presented at
The 1st International PLEASURE Conference
Place
Nantes
Date
18.06.2014 - 19.06.2014
Organizer
PLEASURE
