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Influence of pre-drying storage time on essential oil components in dried hops (Humulus lupulus L.).
J Sci Food Agric. 2021 Apr;101(6):2247-2255. doi: 10.1002/jsfa.10844. Epub 2020 Oct 15.
J Sci Food Agric. 2021.
PMID: 33009828
Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during drying of beef slices.
von Gersdorff GJE, Kirchner SM, Hensel O, Sturm B.
von Gersdorff GJE, et al.
Meat Sci. 2021 Aug;178:108525. doi: 10.1016/j.meatsci.2021.108525. Epub 2021 Apr 24.
Meat Sci. 2021.
PMID: 33932729
Free article.
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High pH thresholding of beef with VNIR hyperspectral imaging.
Crichton SOJ, Kirchner SM, Porley V, Retz S, von Gersdorff G, Hensel O, Sturm B.
Crichton SOJ, et al.
Meat Sci. 2017 Dec;134:14-17. doi: 10.1016/j.meatsci.2017.07.012. Epub 2017 Jul 18.
Meat Sci. 2017.
PMID: 28743031
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Classification of organic beef freshness using VNIR hyperspectral imaging.
Crichton SOJ, Kirchner SM, Porley V, Retz S, von Gersdorff G, Hensel O, Weygandt M, Sturm B.
Crichton SOJ, et al.
Meat Sci. 2017 Jul;129:20-27. doi: 10.1016/j.meatsci.2017.02.005. Epub 2017 Feb 8.
Meat Sci. 2017.
PMID: 28231437
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