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Volumn 20, Issue 3, 2004, Pages 329-334

Laser-based positioning and drilling system for placing a temperature sensor into a food sample

Author keywords

Beef patty; Laser triangulation; Positioning device; Temperature sensor

Indexed keywords

IMAGING SYSTEMS; LASER APPLICATIONS; SENSORS; TEMPERATURE MEASUREMENT; X RAY TUBES;

EID: 3242877774     PISSN: 08838542     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (1)

References (11)
  • 1
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    • Cooked color in high pH beef patties as influenced by fat content and cooking from the frozen or thawed state
    • Berry, B. W. 1998. Cooked color in high pH beef patties as influenced by fat content and cooking from the frozen or thawed state. J. Food Sci. 63(5): 797-800.
    • (1998) J. Food Sci. , vol.63 , Issue.5 , pp. 797-800
    • Berry, B.W.1
  • 4
    • 0010025450 scopus 로고
    • FDA. Chapter 4, section 401.11. Washington D.C.: U.S. Public Health Service, Food and Drug Administration
    • FDA. 1993. Food code. Chapter 4, section 401.11. Washington D.C.: U.S. Public Health Service, Food and Drug Administration.
    • (1993) Food Code
  • 5
    • 0004197477 scopus 로고    scopus 로고
    • FSIS. USDA-FSIS News and Information Press Release. Washington D.C.: Food Safety and Inspection Service, U.S. Department of Agriculture
    • FSIS. 1998. USDA urges consumers to use food thermometer when cooking ground beef patties. USDA-FSIS News and Information Press Release. Washington D.C.: Food Safety and Inspection Service, U.S. Department of Agriculture.
    • (1998) USDA Urges Consumers to Use Food Thermometer When Cooking Ground Beef Patties
  • 6
    • 0033865152 scopus 로고    scopus 로고
    • Factors affecting premature browning during cooking of store-purchased ground beef
    • Killinger, K. M., M. C. Hunt, R. E. Campbell, and D. H. Kropf. 2000. Factors affecting premature browning during cooking of store-purchased ground beef. J. Food Sci. 65(4): 585-587.
    • (2000) J. Food Sci. , vol.65 , Issue.4 , pp. 585-587
    • Killinger, K.M.1    Hunt, M.C.2    Campbell, R.E.3    Kropf, D.H.4
  • 8
    • 5344253016 scopus 로고    scopus 로고
    • Variations in internal color of cooked beef patties
    • van Laack, R. L. J. M., B. W. Berry, and M. B. Solomon. 1996. Variations in internal color of cooked beef patties. J. Food Sci. 61(2): 410-414.
    • (1996) J. Food Sci. , vol.61 , Issue.2 , pp. 410-414
    • van Laack, R.L.J.M.1    Berry, B.W.2    Solomon, M.B.3
  • 9
    • 0019685664 scopus 로고
    • Characterization of growing lettuce from density contours- I. Head Selection
    • Schatzki, T. F., S. C. Witt, D. E. Wilkins, and D. H. Lenker. 1981. Characterization of growing lettuce from density contours- I. Head Selection. Patterns Recognition 13(5): 333-340.
    • (1981) Patterns Recognition , vol.13 , Issue.5 , pp. 333-340
    • Schatzki, T.F.1    Witt, S.C.2    Wilkins, D.E.3    Lenker, D.H.4
  • 10
    • 84866998901 scopus 로고
    • Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature
    • 544
    • Trout, G. R. 1989. Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature. J. Food Sci. 54(3): 536-540, 544.
    • (1989) J. Food Sci. , vol.54 , Issue.3 , pp. 536-540
    • Trout, G.R.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.