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Hernández-Ramos P, Vivar-Quintana AM, Revilla I, González-Martín MI, Hernández-Jiménez M, Martínez-Martín I. Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks. Sensors. 2020; 20(19):5624. https://doi.org/10.3390/s20195624

Hernández-Ramos, Pedro, Ana María Vivar-Quintana, Isabel Revilla, María Inmaculada González-Martín, Miriam Hernández-Jiménez, and Iván Martínez-Martín. 2020. "Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks" Sensors 20, no. 19: 5624. https://doi.org/10.3390/s20195624

Hernández-Ramos, P., Vivar-Quintana, A. M., Revilla, I., González-Martín, M. I., Hernández-Jiménez, M., & Martínez-Martín, I. (2020). Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks. Sensors, 20(19), 5624. https://doi.org/10.3390/s20195624