Use of Magnetic Resonance Imaging to Analyse Meat and Meat Products Non-destructively-Reference-Cited by-同舟云学术

Use of Magnetic Resonance Imaging to Analyse Meat and Meat Products Non-destructively

Published:2021-04-13 Issue: Volume: Page:1-17
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Caballero Daniel¹²^ORCID,Pérez-Palacios Trinidad³,Caro Andrés²,Antequera Teresa³

Affiliation:

1. Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark

2. Media Engineering Group (GIM), Department of Computer Science, Research Institute of Meat and Meat Product (IproCar), University of Extrema, Cáceres, Spain

3. Department of Food Technology, Research Institute of Meat and Meat Products (Iprocar) University of Extremadura, Cáceres, Spain

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1912085

Reference98 articles.

1. Physico-Chemical and Sensory Characteristics of Dry-Cured Loin from Different Iberian Pig Lines

2. Lipolytic and oxidative changes in Iberian dry-cured loin

3. Comparison of different methods for total lipid quantification in meat and meat products

4. Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham

5. Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo

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