Method comparison between real-time spectral and laboratory based measurements of moisture content and CIELAB color pattern during dehydration of beef slices

Publication date: Available online 30 November 2020Source: Journal of Food EngineeringAuthor(s): Gardis J.E. von Gersdorff, Boris Kulig, Oliver Hensel, Barbara Sturm
Source: Journal of Food Engineering - Category: Food Science Source Type: research