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Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis: an in situ 1H NMR relaxation study.
J Agric Food Chem. 2010 Jan 13;58(1):513-9. doi: 10.1021/jf902264y.
J Agric Food Chem. 2010.
PMID: 20050704
DOUBLESLICING: a non-iterative single profile multi-exponential curve resolution procedure. Application to time-domain NMR transverse relaxation data.
Andrade L, Micklander E, Farhat I, Bro R, Engelsen SB.
Andrade L, et al. Among authors: micklander e.
J Magn Reson. 2007 Dec;189(2):286-92. doi: 10.1016/j.jmr.2007.09.018. Epub 2007 Sep 29.
J Magn Reson. 2007.
PMID: 17950014
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Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopy.
Rosenvold K, Micklander E, Hansen PW, Burling-Claridge R, Challies M, Devine C, North M.
Rosenvold K, et al. Among authors: micklander e.
Meat Sci. 2009 Jul;82(3):379-88. doi: 10.1016/j.meatsci.2009.02.010. Epub 2009 Feb 20.
Meat Sci. 2009.
PMID: 20416706
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The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures.
Rosenvold K, North M, Devine C, Micklander E, Hansen P, Dobbie P, Wells R.
Rosenvold K, et al. Among authors: micklander e.
Meat Sci. 2008 Jun;79(2):299-306. doi: 10.1016/j.meatsci.2007.10.002. Epub 2007 Oct 16.
Meat Sci. 2008.
PMID: 22062758
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