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In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin

dc.contributor.authorWold, Jens Petter
dc.contributor.authorSolberg, Lars Erik
dc.contributor.authorØvrum Gaarder, Mari
dc.contributor.authorCarlehög, Mats
dc.contributor.authorSanden, Karen Wahlstrøm
dc.contributor.authorRødbotten, Rune
dc.date.accessioned2022-11-30T12:54:39Z
dc.date.available2022-11-30T12:54:39Z
dc.date.created2022-07-01T12:18:58Z
dc.date.issued2022
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/11250/3035072
dc.language.isoeng
dc.titleIn-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin
dc.title.alternativeIn-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.volume11
dc.source.journalFoods
dc.source.issue9
dc.identifier.doi10.3390/foods11091219
dc.identifier.cristin2036646
dc.relation.projectNofima AS: 12468
dc.relation.projectNorges forskningsråd: 280253
dc.relation.projectNorges forskningsråd: 309259
dc.relation.projectNofima AS: 202000
dc.relation.projectNorges forskningsråd: 314111
dc.relation.projectNofima AS: 202102
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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