Dr
ETSIAM, University of Cordoba
Author in the following contributions
- An approach towards the evaluation of quality attributes of black tea samples: Implementation of a NIR-Spectroscopy based technique
- Optimization and development of NIRS prediction models for their implementation in food process control
- In situ authentication of Iberian pork meat using Near infrared spectroscopy
- Ready to use vs specific NIRS calibrations for determination of chemical parameters of Processed Animal Proteins (PAPs) meals