메뉴 건너뛰기




Volumn 57, Issue 2, 2001, Pages 191-195

Instrumental colour classification of veal carcasses

Author keywords

Colour classification; Minolta CR300; Veal

Indexed keywords


EID: 0035545468     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00093-0     Document Type: Article
Times cited : (32)

References (12)
  • 2
    • 0003602382 scopus 로고
    • Practical nonparametric statistics
    • New York: John Wiley
    • Conover W.J. Practical nonparametric statistics. 2nd ed:1980;John Wiley, New York.
    • (1980) 2nd Ed
    • Conover, W.J.1
  • 3
    • 0033472102 scopus 로고    scopus 로고
    • Objective measurement of veal colour for classification purpose
    • Denoyelle C., Berny F. Objective measurement of veal colour for classification purpose. Meat Science. 53:1999;203-209.
    • (1999) Meat Science , vol.53 , pp. 203-209
    • Denoyelle, C.1    Berny, F.2
  • 4
    • 38249015672 scopus 로고
    • Evaluation of invasive instruments for assessment of veal colour at time of classification
    • Eikelenboom G., Hoving-Bolink A.H., Hulsegge B. Evaluation of invasive instruments for assessment of veal colour at time of classification. Meat Science. 31:1992;343-349.
    • (1992) Meat Science , vol.31 , pp. 343-349
    • Eikelenboom, G.1    Hoving-Bolink, A.H.2    Hulsegge, B.3
  • 5
    • 0003512677 scopus 로고
    • Genstat 5 Committee. Oxford: Clarendon Press.
    • Genstat 5 Committee. (1993). Genstat 5 release 3 reference manual. Oxford: Clarendon Press.
    • (1993) Genstat 5 Release 3 Reference Manual
  • 9
    • 0033471110 scopus 로고    scopus 로고
    • Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristics
    • Klont R.E., Barnier V.M.H., Smulders F.J.M., Dijk A.van, Hoving-Bolink A.H., Eikelenboom G. Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristics. Meat Science. 53:1999;195-202.
    • (1999) Meat Science , vol.53 , pp. 195-202
    • Klont, R.E.1    Barnier, V.M.H.2    Smulders, F.J.M.3    Dijk, A.V.4    Hoving-Bolink, A.H.5    Eikelenboom, G.6


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.