Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overview.
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Pork as a Source of Omega-3 (n-3) Fatty AcidsApplication of near infrared reflectance (NIR) spectroscopy to identify potential PSE meat.High Throughput Multispectral Image Processing with Applications in Food ScienceTheoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy.Applications of emerging imaging techniques for meat quality and safety detection and evaluation: A review.Non-invasive sensing for food reassurance.Dielectric Spectroscopy in Biomaterials: Agrophysics.A Microwave Ring-Resonator Sensor for Non-Invasive Assessment of Meat Aging.Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages.Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review.Online meat quality and compositional assessment techniquesElectrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent AdvancesFourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review
P2860
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P2860
Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overview.
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Quantifying and predicting mea ...... romagnetic waves: an overview.
@en
type
label
Quantifying and predicting mea ...... romagnetic waves: an overview.
@en
prefLabel
Quantifying and predicting mea ...... romagnetic waves: an overview.
@en
P1433
P1476
Quantifying and predicting mea ...... romagnetic waves: an overview.
@en
P2093
Jean-Louis Damez
Sylvie Clerjon
P304
P356
10.1016/J.MEATSCI.2013.04.037
P577
2013-04-24T00:00:00Z