Evaluation of ph in sausages stuffed in a modified casing with orange extracts by hyperspectral imaging coupled with response surface methodology

HIGHLIGHTS

• who: Chao-Hui Feng and collaborators from the School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, Koen-cho, Kitami, Sendai, Japan Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain have published the paper: Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface Methodology, in the Journal: Foods 2022, 2797 of /2022/
• what: The aim of this study is to evaluate the effects of five variables on the pH of sausages by using . . .
  

   

  

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