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SOLTEXJAM: Objective characterization and detection of defective texture in dry-cured ham by using non-destructive technologies. Development and assessment of corrective actions

Starting date: 02/10/2014 End date: 02/04/2018
Programme: Quality and food technology

Financing entities:

The main objective of this proposal is to objectively characterize and detect relevant dry-cured ham defective textures at an industrial level (pastiness and adhesiveness) using non-destructive technologies