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A Microwave Ring-Resonator Sensor for Non-Invasive Assessment of Meat Aging
The assessment of moisture loss from meat during the aging period is a critical issue for the meat industry. In this article, a non-invasive microwave ring-resonator sensor is presented to evaluate the moisture content, or more precisely water holding capacity (WHC) of broiler meat over a four-week...
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| Publicat a: | Sensors (Basel) |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4732085/ https://ncbi.nlm.nih.gov/pubmed/26805828 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/s16010052 |
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