Josep Comaposada

Fuzzy Control System in Drying Process of Fermented Sausages

Manel Poch, Pere Gou, Josep Comaposada, 2005 .

Fuzzy Control System for a Meat Drying Process

Pere Gou, Josep Comaposada, J. Stawczyk, 2004 .

Control System for Sausage Drying Based on On-Line NIR aw Determination

Josep Comaposada, Israel Muñoz, Jan Stawczyk, 2009 .

NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages.

Pere Gou, Josep Comaposada, Israel Muñoz, 2012, Food chemistry.

On-Line Determination of Water Activity at the Lean Surface of Meat Products During Drying and Its Relationship with the Crusting Development

Pere Gou, Josep Comaposada, Zdzislaw Pakowski, 2005 .

Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages.

Pere Gou, Josep Comaposada, Carles Collell, 2010, Meat science.

Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy.

Pere Gou, Josep Comaposada, Carles Collell, 2011, Food chemistry.