X-ray computed tomography to study processed meat microstructure

Journal of Food Engineering

Volumn 94, Issue 3-4, 2009, Pages 283-289

  Frisullo, P ^a   Laverse, J ^a   Marino, R ^a   Nobile, M A Del ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Microstructure; Microtomography; Processed meat; Quantitative analysis

Indexed keywords

EXTRACTION METHOD; FAT CONTENTS; METHODS OF ANALYSIS; MICROSTRUCTURAL ANALYSIS; MICROTOMOGRAPHY; OBJECT STRUCTURE; PROCESSED MEAT; QUANTITATIVE ANALYSIS; SPATIAL DISTRIBUTION; THREE-DIMENSIONAL PARAMETERS; VOLUME RATIO; WASHINGTON; X RAY MICROTOMOGRAPHY; X-RAY COMPUTED TOMOGRAPHY;

COMPUTERIZED TOMOGRAPHY; MEATS; THREE DIMENSIONAL; TOMOGRAPHY;

MICROSTRUCTURE;

EID: 67349228775     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.03.020     Document Type: Article

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