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内部出版物
CNKI学位论文(1)
在“
Elsevier电子期刊
”中,
命中:
3
条,耗时:0.0109934 秒
在所有数据库中总计命中:
1
条
1.
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour
作者:
Benjamin
W.B.
Holman
a
;
benjamin
.
holman
@dpi.
nsw
.
gov
.
au
;
Remy J. van de Ven
b
;
Yanwei Mao
c
;
Cassius E.O. Coombs
a
;
David L. Hopkins
a
关键词:
Color
;
Beef
;
Consumer threshold
;
Visual acceptability
刊名:Meat Science
出版年:2017
2.
Are shear force methods adequately reported?
作者:
Benjamin
W.B.
Holman
;
benjamin
.
holman
@dpi.
nsw
.
gov
.
au
" class="
au
th_mail" title="E-mail the corresponding
au
thor
;
Stephanie M. Fowler
;
David L. Hopkins
关键词:
Meat
;
Shear force
;
Tenderness
;
Methodology
;
Tenderometer
;
Blade type
;
Sample preparation
刊名:Meat Science
出版年:2016
3.
Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability
作者:
Benjamin
W.B.
Holman
a
;
benjamin
.
holman
@dpi.
nsw
.
gov
.
au
" class="
au
th_mail" title="E-mail the corresponding
au
thor
;
Yanwei Mao
b
;
Cassius E.O. Coombs
a
;
Remy J. van de Ven
c
;
David L. Hopkins
a
关键词:
Objective versus subjective
;
HunterLab
;
Colour measurement
;
Consumer thresholds
;
Meat
刊名:Meat Science
出版年:2016
1
按检索点细分(3)
作者(3)
按出版年细分(3)
2017年(1)
2016年(2)
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