Morphological, textural and physico-chemical characterization of processed meat products during their shelf life
Elodie Melro, Filipe Antunes, Inês Cruz, Philippe E. Ramos, Fátima Cristiane Teles de Carvalho, Luís Alves
Topics & Concepts
Shelf lifeFood scienceModified atmosphereDehydrationChemistryTexture (cosmology)Chemical compositionCharacterization (materials science)Food productsFood preservationMaterials scienceOrganic chemistryNanotechnologyBiochemistryImage (mathematics)Artificial intelligenceComputer scienceMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesSensory Analysis and Statistical Methods