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. Ansorena, D.
  2. De Peña, M.P.
  3. Astiasarán, I.
  4. Bello, J.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 1997

Alea: 46

Zenbakia: 4

Orrialdeak: 313-318

Mota: Artikulua

DOI: 10.1016/S0309-1740(97)00025-9 GOOGLE SCHOLAR
Datuen iturria: Scopus