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

Fig 2

Images of a slice of ham, from supplementary Image Acquisition using parallel polarizers (left), crossed polarizers (middle) and the difference between the two (right).

Fig 2

doi: https://doi.org/10.1371/journal.pone.0137805.g002