Author:
PEARSON A. M.,HARRINGTON G.,WEST R. G.,SPOONER MILDRED E.
Cited by
24 articles.
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1. Iridescence in cooked venison – an optical phenomenon;Journal of Nutritional Health & Food Engineering;2018-03-14
2. Effect of temperature (0-80°C) on the interior reflectance of ovine sternomandibularis muscle;International Journal of Food Science & Technology;2007-06-28
3. Drying of Fish and Seafood;Handbook of Industrial Drying, Third Edition;2006-11-08
4. Bibliography;Lawrie's Meat Science;2006
5. On-line monitoring of meat quality;Meat Processing;2002