E. Fulladosa

Computer image analysis for intramuscular fat segmentation in dry-cured ham slices using convolutional neural networks

Pere Gou, I. Muñoz, E. Fulladosa, 2019 .

Computer image analysis as a tool for classifying marbling: A case study in dry-cured ham

E. Fulladosa, I. Muñoz, Marc Rubio-Celorio, 2015 .

Non-destructive analysis of aw, salt and water in dry-cured hams during drying process by means of computed tomography.

Pere Gou, E. Fulladosa, Núria Garcia-Gil, 2010 .

Estimation of NaCl diffusivity by computed tomography in the Semimembranosus muscle during salting of fresh and frozen/thawed hams

Pere Gou, E. Fulladosa, Jacint Arnau, 2013 .