论文信息 - Salt distribution in dry-cured ham measured by computed tomography and image analysis. - 字舞流文

Salt distribution in dry-cured ham measured by computed tomography and image analysis.

Søren G. H. Erbou | C. Vestergaard | J. Adler-Nissen | Torunn Thauland | P. Berg

[1] Estimating body composition in pigs by computerized tomography , 1981 .

[2] Rafael C. González,et al. Local Determination of a Moving Contrast Edge , 1985, IEEE Transactions on Pattern Analysis and Machine Intelligence.

[3] Morten Rye,et al. Prediction of carcass composition in Atlantic salmon by computerized tomography , 1991 .

[4] Luc Vincent,et al. Morphological grayscale reconstruction in image analysis: applications and efficient algorithms , 1993, IEEE Trans. Image Process..

[5] G. Parolari,et al. Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture. , 1994, Meat science.

[6] O. Vangen,et al. Pig breed comparison for body composition at maintenance: analysis of computerized tomography data by mixture distributions , 1995 .

[7] Fidel Toldrá,et al. Dry-cured ham flavour: enzymatic generation and process influence , 1997 .

[8] P. Cunniff. Official Methods of Analysis of AOAC International , 2019 .

[9] A.J.M. Jansman,et al. The application of digital imaging techniques in the in vivo estimation of the body composition of pigs: a review , 1999 .

[10] B. Nicolai,et al. MRI and x-ray CT study of spatial distribution of core breakdown in 'Conference' pears. , 2003, Magnetic resonance imaging.

[11] C. Vestergaard,et al. Quantification of salt concentrations in cured pork by computed tomography. , 2004, Meat science.