On evaluation and comparison of measurement methods with special reference to the meat and meat products-Reference-Cited by-同舟云学术

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On evaluation and comparison of measurement methods with special reference to the meat and meat products

Published:2002-05 Issue:2 Volume:31 Page:99-123
ISSN:0139-3006
Container-title:Acta Alimentaria
language:en
Short-container-title:Acta Alimentaria

Author:

Körmendy L.,Zukál E.

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Link

https://www.akademiai.com/doi/pdf/10.1556/aalim.31.2002.2.2

Reference43 articles.

1. ANON (1983): Planung und statistische Auswertung von Ringversuchen. Amtl. Sammlung ## 35 LMBG. Statistik, Mai, 1-17.

2. International guidelines for collaborative study procedures to validate characteristics of a method of analysis.;J. AOAC int.,1995

3. Über die Bestimmung des intramuskulären Fettes.;W. Arneth;Fleischwirtsch.,1998

4. Comparative studies of meat I.;E. Callow;J. agric. Sci.,1947

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of animal types on a simple control method used in the calibration procedure for assessing lean content in pig carcasses;Journal of Food Engineering;2005-08

2. The effect of different animal types on the prediction (calibration) equations used for pig carcass classification;Journal of Food Engineering;2004-02

3. Determination of fat content in meat by pulsed nuclear magnetic resonance (p-nmr) technique;Acta Alimentaria;2003-08

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