On-line probe prediction of beef toughness, correlating sensory evaluation with fluorescence detection of connective tissue and dynamic analysis of overall toughness

By Swatland H.J.   Findlay C.J.  

Food Quality and Preference, Vol. 8, Iss. 3, 1997-05 ,pp. : 233-239

Elsevier

Access to resources Recommend Favorite

Fiber-optic spectrophotometry of raw, smoked and baked Arctic charr (Salvelinus alpinus)

By Swatland H.J.   Haworth C.R.   Darkin F.   Moccia R.D.  

Food Research International, Vol. 30, Iss. 2, 1997-03 ,pp. : 141-146

Elsevier

Access to resources Recommend Favorite

A note on the stereological anatomy of four probe sites in beef carcasses

By Swatland H.J.  

Food Research International, Vol. 34, Iss. 7, 2001-01 ,pp. : 633-637

Elsevier

Access to resources Recommend Favorite

Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef

By Anderson E.T.   Berry B.W.  

Food Research International, Vol. 34, Iss. 8, 2001-01 ,pp. : 689-694

Elsevier

Access to resources Recommend Favorite

Glutathione peroxidase activity, tissue and soluble selenium content in beef and pork in relation to meat ageing and pig RN phenotype

By Daun C.   Johansson M.   Onning G.   Åkesson B.  

Food Chemistry, Vol. 73, Iss. 3, 2001-05 ,pp. : 313-319

Elsevier

Access to resources Recommend Favorite