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Determination of the Sodium Chloride Content of Sausages by near Infrared Spectroscopy
SAGE Publications | 1993| -
Prediction of Sensory Characteristics of Beef by Near-infrared Spectroscopy
Online Contents | 1994| -
Near Infrared Reflectance Spectroscopy in the Prediction of Sensory Properties of Beef
SAGE Publications | 1995| -
Non-Destructive Determination of Fat, Moisture and Protein in Salmon Fillets by Use of Near-Infrared Diffuse Spectroscopy
Online Contents | 1995|Contributors: Hildrum, K.I. -
On-Line, Proximate Analysis of Ground Beef Directly at a Meat Grinder Outlet
Online Contents | 1996|Contributors: Hildrum, K.I. -
General subjects - Identification of animal species in ground meat mixtures by multivariate analysis of Isoelectric focusing protein profiles
Online Contents | 1998|Contributors: Hildrum, K.I. -
On-line NIR analysis of fat, water and protein in industrial scale ground meat batches
Online Contents | 1999|Contributors: Hildrum, K.I. -
GENERAL PAPERS - Prediction of beef quality attributes from early post mortem near infrared reflectance spectra
Online Contents | 2000|Contributors: Hildrum, K.I. -
Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi
Online Contents | 2001|Contributors: Hildrum, K.I.
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