Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

• Kirsti Greiff ,

  * E-mail: kirsti.greiff@sintef.no

  Affiliations SINTEF Fisheries and Aquaculture, Trondheim, Norway, Department of Biotechnology, Norwegian University of Science and Technology, Trondheim, Norway

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• John Reidar Mathiassen,

  Affiliation SINTEF Fisheries and Aquaculture, Trondheim, Norway

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• Ekrem Misimi,

  Affiliation SINTEF Fisheries and Aquaculture, Trondheim, Norway

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• Margrethe Hersleth,

  Affiliation Nofima AS, Ås, Norway

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• Ida G. Aursand

  Affiliation SINTEF Fisheries and Aquaculture, Trondheim, Norway

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