On-line NIR analysis of fat, water and protein in industrial scale ground meat batches (English)
- New search for: Tøgersen, G.
- New search for: Tøgersen, G.
- New search for: Isaksson, T.
- New search for: Nilsen, B.N.
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In:
Meat science
;
51
, 1
; 97
;
1999
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ISSN:
- Article (Journal) / Print
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Title:On-line NIR analysis of fat, water and protein in industrial scale ground meat batches
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Contributors:
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Published in:Meat science ; 51, 1 ; 97
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Publisher:
- New search for: Elsevier
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Place of publication:London [u.a.]
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Publication date:1999
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ISSN:
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ZDBID:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.34 / 58.34
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Keywords:
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Source:
Table of contents – Volume 51, Issue 1
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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A comparison of fat composition of Japanese and long-term grain-fed Australian steersYang, A. et al. | 1999
- 11
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Pre-cure freezing affects proteolysis in dry-cured hamsBañon, S. et al. | 1999
- 17
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Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausagesPietrasik, Z. et al. | 1999
- 27
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Estimation of chemical carcass composition from 8th rib characteristics with Belgian blue double-muscled bullsCampeneere, S.De et al. | 1999
- 35
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Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physico-chemical properties of beefGot, F. et al. | 1999
- 43
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The influence of added whey protein-carrageenan gels and tapioca starch on the textural properties of low fat pork sausagesLyons, P.H. et al. | 1999
- 53
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Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat qualityFlores, M. et al. | 1999
- 61
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Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef M longissimus thoracicus et lumborumDevine, C.E. et al. | 1999
- 73
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Quality of pig adipose tissue: Relationship between solid fat content and lipid compositionDavenel, A. et al. | 1999
- 81
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Release of major ions during rigor mortis development in kid Longissimus dorsi muscleFeidt, C. et al. | 1999
- 91
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Meat quality of wether lambs grazed on either saltbush (Atriplex nummularia) plus supplements or lucerne (Medicago sativa)Hopkins, D.L. et al. | 1999
- 97
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On-line NIR analysis of fat, water and protein in industrial scale ground meat batchesTøgersen, G. et al. | 1999