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Trends in Food Science & Technology, ISSN 0924-2244, 01/2013, Volume 29, Issue 1, pp. 5 - 20
Colour is the first quality attribute of food evaluated by consumers, and is therefore an important component of food quality relevant to market acceptance.... 
CONSTANCY ALGORITHMS | QUANTIFYING NONHOMOGENEOUS COLORS | PART I | ILLUMINATION ESTIMATION | FOOD SCIENCE & TECHNOLOGY | IMAGE-ANALYSIS | ORANGE JUICE COLOR | POTATO-CHIPS | MACHINE VISION | AGRICULTURAL PRODUCTS | PORK COLOR | Measurement | Machine vision | Quality control | Color measurement | Computer vision | Color | Foods | Trends | Acceptance tests | Colour | Colour measurement
Journal Article
Food Research International, ISSN 0963-9969, 2011, Volume 44, Issue 4, pp. 827 - 839
Journal Article
Meat Science, ISSN 0309-1740, 2008, Volume 78, Issue 4, pp. 343 - 358
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 09/2018, Volume 53, Issue 9, pp. 2129 - 2140
Based on the results of low field nuclear magnetic resonance ( LF ‐ NMR ) in our current study (the frozen state of −6, −9 and −12 °C were nearly the same with... 
NMR | sub‐freezing | Beef | storage | shelf life | quality | LF-NMR | sub-freezing | STABILITY | FOOD SCIENCE & TECHNOLOGY | LAMB | MEAT | LOW-FIELD-NMR | REFRIGERATED STORAGE | TEMPERATURES | LONGISSIMUS-DORSI | FILLETS | FROZEN | PORK | Pathogens | Nuclear magnetic resonance--NMR | Cooling | Shelf life | Freezing | Free water | Storage | Vitamin E | Moisture content | Chilling | Water content | Sensory properties | Thiobarbituric acid
Journal Article
Meat Science, ISSN 0309-1740, 11/2018, Volume 145, pp. 144 - 149
The aim of the study was to determine the relationships between the quality evaluation of loin and the quality evaluation of ham and belly from the same... 
Loin | Ham | Quality | Estimation | Pork | Belly | LEAN MEAT CONTENT | PRIMAL CUTS | FOOD SCIENCE & TECHNOLOGY | SENSORY QUALITY | FRESH | ACCURACY | MASS | CARCASS | Index Medicus
Journal Article
Meat Science, ISSN 0309-1740, 10/2019, Volume 156, pp. 222 - 230
Meat enhancement strategies like sodium tripolyphosphate (STP) are used to improve fresh meat quality attributes like color, water-holding capacity, and... 
Phosphate alternative | Pork | Meat quality | Potassium carbonate | FOOD SCIENCE & TECHNOLOGY | BICARBONATE | FUNCTIONAL-PROPERTIES | PHOSPHATE | POULTRY MEAT | INJECTION | BRATZLER SHEAR FORCE | SOW LOINS | SODIUM TRIPOLYPHOSPHATE | WATER | TENDERNESS
Journal Article