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Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat. / Miklos, Rikke; Nielsen, Mikkel Schou; Einarsdottir, Hildur; Feidenhans'l, Robert Krarup; Lametsch, Rene.
In:
Meat Science, Vol. 100, 2015, p. 217-221.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Miklos, R, Nielsen, MS, Einarsdottir, H
, Feidenhans'l, RK & Lametsch, R 2015, '
Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat',
Meat Science, vol. 100, pp. 217-221.
https://doi.org/10.1016/j.meatsci.2014.10.009APA
Miklos, R., Nielsen, M. S., Einarsdottir, H.
, Feidenhans'l, R. K., & Lametsch, R. (2015).
Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat.
Meat Science,
100, 217-221.
https://doi.org/10.1016/j.meatsci.2014.10.009Vancouver
Miklos R, Nielsen MS, Einarsdottir H
, Feidenhans'l RK, Lametsch R.
Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat.
Meat Science. 2015;100:217-221.
https://doi.org/10.1016/j.meatsci.2014.10.009Author
Miklos, Rikke ; Nielsen, Mikkel Schou ; Einarsdottir, Hildur ; Feidenhans'l, Robert Krarup ; Lametsch, Rene. / Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat. In: Meat Science. 2015 ; Vol. 100. pp. 217-221.
Bibtex
@article{9b0ffef7d56e4808a63575f86fafe1b8,
title = "Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat",
keywords = "X-ray tomography, Cooking, Quantitative analysis, Microstructure, Imaging",
author = "Rikke Miklos and Nielsen, {Mikkel Schou} and Hildur Einarsdottir and Feidenhans'l, {Robert Krarup} and Rene Lametsch",
year = "2015",
doi = "10.1016/j.meatsci.2014.10.009",
language = "English",
volume = "100",
pages = "217--221",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat
AU - Miklos, Rikke
AU - Nielsen, Mikkel Schou
AU - Einarsdottir, Hildur
AU - Feidenhans'l, Robert Krarup
AU - Lametsch, Rene
PY - 2015
Y1 - 2015
KW - X-ray tomography
KW - Cooking
KW - Quantitative analysis
KW - Microstructure
KW - Imaging
U2 - 10.1016/j.meatsci.2014.10.009
DO - 10.1016/j.meatsci.2014.10.009
M3 - Journal article
C2 - 25460128
VL - 100
SP - 217
EP - 221
JO - Meat Science
JF - Meat Science
SN - 0309-1740
ER -
