Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat

Rikke Miklos; Mikkel Schou Nielsen; Hildur Einarsdottir; Robert Krarup Feidenhans'l; Rene Lametsch

doi:10.1016/j.meatsci.2014.10.009

Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat

Rikke Miklos, Mikkel Schou Nielsen, Hildur Einarsdottir, Robert Krarup Feidenhans'l, Rene Lametsch

11 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	100
Pages (from-to)	217-221
Number of pages	5
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2014.10.009
Publication status	Published - 1 Feb 2015

Keywords

X-ray tomography
Cooking
Quantitative analysis
Microstructure
Imaging

Access to Document

10.1016/j.meatsci.2014.10.009

Cite this

@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",

month = feb,

day = "1",

doi = "10.1016/j.meatsci.2014.10.009",

language = "English",

volume = "100",

pages = "217--221",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

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 - 2015/2/1

Y1 - 2015/2/1

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

SN - 0309-1740

VL - 100

SP - 217

EP - 221

JO - Meat Science

JF - Meat Science

ER -

Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat

Keywords

Access to Document

Fingerprint

Cite this