Prediction of Sensory Characteristics of Beef by Near-infrared Spectroscopy (English)
- New search for: Hildrum, K.I.
- New search for: Hildrum, K.I.
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In:
Meat science
;
38
, 1
; 67-80
;
1994
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ISSN:
- Article (Journal) / Print
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Title:Prediction of Sensory Characteristics of Beef by Near-infrared Spectroscopy
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Contributors:
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Published in:Meat science ; 38, 1 ; 67-80
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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:1994
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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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Table of contents – Volume 38, 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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Editorial| 1994
- 3
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Effect of Dietary Vitamin E on Pigment and Lipid Stability of Frozen Beef: A Kinetic AnalysisLanari, M.C. et al. | 1994
- 17
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Inhibition of Listeria monocytogenes by Lactobacillus sake Strains of Meat OriginRodriguez, J.M. et al. | 1994
- 27
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Incorporation of Sardine Surimi in Bologna Sausage Containing Different Fat LevelsCavestany, M. et al. | 1994
- 39
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Aroma Components from Dried Sausages Fermented with Staphylococcus xylosusStahnke, L.H. et al. | 1994
- 55
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Growth, Composition and Eating Quality of Longissimus dorsi from Young Bulls Fed the b-Agonist Cimaterol at Consecutive Development StagesVestergaard, M. et al. | 1994
- 55
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Growth, Composition and Eating Quality of Longissimus dorsi from Young Bulls Fed the -Agonist Cimaterol at Consecutive Development StagesVestergaard, M. / Sejrsen, K. / Klastrup, S. et al. | 1994
- 67
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Prediction of Sensory Characteristics of Beef by Near-infrared SpectroscopyHildrum, K.I. et al. | 1994
- 81
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Performance Characteristics of Three Different Pre-evisceration Wash Regimes Applied to the Forequarters of Ovine Carcasses in an Inverted Dressing SystemBiss, M.E. et al. | 1994
- 91
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Muscle Glycogen Depletion Pattern in Halothane-Gene-Free Pigs at Slaughter and its Relation to Meat QualityKarlsson, A. et al. | 1994
- 103
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Mechanical and Microstructural Characteristics of Meat Doughs, Either Heated by a Continuous Process in a Radio-frequency Field or Conventionally in a WaterbathRoon, P.S.Van et al. | 1994
- 117
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Relationship Between Cathepsin B Activity and Compositional Parameters in Dry-cured Hams of Normal and Defective TextureParolari, G. et al. | 1994
- 123
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Fatty Acids in the Subcutaneous Adipose Tissue of Intensively Fed SA Mutton Merino and Dorper WethersWebb, E.C. et al. | 1994
- 133
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Calcium Chloride in vitro Effects on Isolated Myofibrillar ProteinsWhipple, G. et al. | 1994
- 141
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Stability of Haem Pigments in Model Systems and Cooked MeatPonce, E. et al. | 1994
- 153
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Announcement| 1994
- IFC
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Editorial Board| 1994