Potential of a custom-designed fluorescence imager combined with multivariate statistics for the study of chemical and mechanical characteristics of beef meat
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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3. Fluorescence spectroscopy and imaging instruments for food quality evaluation;Evaluation Technologies for Food Quality;2019
4. Discrimination of beef muscle based on visible-near infrared multi-spectral features: Textural and spectral analysis;International Journal of Food Properties;2016-09-14
5. New Developments on the Role of Intramuscular Connective Tissue in Meat Toughness;Annual Review of Food Science and Technology;2014-02-28
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