Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Adgang til dokumentet

@article{9b0ffef7d56e4808a63575f86fafe1b8,

title = "Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat",

keywords = "X-ray tomography, Cooking, Quantitative analysis, Microstructure, Imaging",

author = "Rikke Miklos and Nielsen, \{Mikkel Schou\} and Hildur Einarsdottir and Feidenhans'l, \{Robert Krarup\} and Rene Lametsch",

year = "2015",

doi = "10.1016/j.meatsci.2014.10.009",

language = "English",

volume = "100",

pages = "217--221",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

TY - JOUR

T1 - Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat

AU - Miklos, Rikke

AU - Nielsen, Mikkel Schou

AU - Einarsdottir, Hildur

AU - Feidenhans'l, Robert Krarup

AU - Lametsch, Rene

PY - 2015

Y1 - 2015

KW - X-ray tomography

KW - Cooking

KW - Quantitative analysis

KW - Microstructure

KW - Imaging

U2 - 10.1016/j.meatsci.2014.10.009

DO - 10.1016/j.meatsci.2014.10.009

M3 - Journal article

C2 - 25460128

SN - 0309-1740

VL - 100

SP - 217

EP - 221

JO - Meat Science

JF - Meat Science

ER -