Recognition of spectra in the automated assessment of pork quality through single optical fibers

By Swatland H.J.  

Food Research International, Vol. 31, Iss. 1, 1999-01 ,pp. : 65-71

Elsevier

Access to resources Recommend Favorite

Modulation of the optical path through pork using sliding needles

By Swatland H.J.  

Food Research International, Vol. 35, Iss. 4, 2002-01 ,pp. : 347-350

Elsevier

Access to resources Recommend Favorite

Photometry of light passing longitudinally along red and white pork muscle fibers at pH 5.5 and 7.0

By Swatland H.J.  

Food Research International, Vol. 36, Iss. 6, 2003-01 ,pp. : 545-549

Elsevier

Access to resources Recommend Favorite

The use of muscle enzymes as predictors of pork meat quality

By Toldra F.F.   Flores M.M.  

Food Chemistry, Vol. 69, Iss. 4, 2000-06 ,pp. : 387-395

Elsevier

Access to resources Recommend Favorite

Reduction ofEscherichia coliandSalmonella senftenbergon pork skin and pork muscle using ultraviolet light

By Wong E.   Linton R.H.   Gerrard D.E.  

Food Microbiology, Vol. 15, Iss. 4, 1998-08 ,pp. : 415-423

Elsevier

Access to resources Recommend Favorite