Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L∗a∗b∗ and the Hunter lab systems with illuminants D65 and C
- 1 August 1997
- journal article
- Published by Elsevier in Meat Science
- Vol. 46 (4) , 313-318
- https://doi.org/10.1016/s0309-1740(97)00025-9
Abstract
No abstract availableKeywords
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