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Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets
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Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)
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Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon ( Salmo salar )
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The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature
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ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW1
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Computed Tomography for Quantitative Determination of Sodium Chloride in Ground Pork and Dry‐Cured Hams
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Variable Selection in near Infrared Spectroscopy Based on Significance Testing in Partial Least Squares Regression
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Determination of the Sodium Chloride Content of Sausages by near Infrared Spectroscopy
inferredcites →https://doi.org/10.1255/jnirs.851openalex-snapshot
Fat Distribution Analysis in Salmon Fillets Using Non-Contact near Infrared Interactance Imaging: A Sampling and Calibration Strategy
inferredcites →https://doi.org/10.1366/0003702894202201openalex-snapshot
Standard Normal Variate Transformation and De-Trending of Near-Infrared Diffuse Reflectance Spectra
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