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Prediction of Sensory Characteristics of Beef by Near-infrared Spectroscopy
Online Contents | 1994| -
Determination of the Sodium Chloride Content of Sausages by near Infrared Spectroscopy
SAGE Publications | 1993| -
Relationship between muscle microstructure, the calpain system, and shear force in bovine longissimus dorsi muscle
British Library Online Contents | 2010| -
On-line prediction of chemical composition of semi-frozen ground beef by non-invasive NIR spectroscopy
National licenceElsevier | 2002| -
Near Infrared Reflectance Spectroscopy in the Prediction of Sensory Properties of Beef
SAGE Publications | 1995| -
Peroxiredoxin-6-A potential protein marker for meat tenderness in bovine longissimus thoracis muscle
British Library Online Contents | 2009| -
Consumer Preferences of Beef Tenderness and Mechanical Measurements
Online Contents | 2002|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.
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