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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Main Authors: | , , , |
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Format: | Article |
Published: |
MDPI AG
2016
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Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84955145997&doi=10.3390%2fs16010052&partnerID=40&md5=883f39d2d904c2c557b43a631906bbf1 http://eprints.utp.edu.my/25565/ |
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Institution: | Universiti Teknologi Petronas |