article · Food Research International

Calibration of visible and near-infrared spectral imaging technology to predict the quality evolution of retail fresh pork bellies with different fat content

Michela Albano‐Gaglio
Carlos Esquerre
Colm P. O’Donnell
Israel Muñoz
Albert Brun
Juan Florencio Tejeda
Elsa Lloret
Gamal ElMasry
Maria Font‐i‐Furnols
Begonya Marcos

20243 citationsOpen accessSuez Canal University

In plain language

No abstract is available for this record, so no summary has been generated.

Research topics

Spectroscopy and Chemometric Analyses
Meat and Animal Product Quality
Identification and Quantification in Food

Read the original research

This page summarises published work. The authoritative version sits with the publisher.

View on publisher site Record on OpenAlex

DOI: 10.1016/j.foodres.2024.115350

Is something wrong with this record? Report it or request removal.

Discussion

Discuss this research

Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.

No discussion yet. Open the first thread.

New to MARATTO™? Create a free account.