Evaluating meat quality with bioelectrical impedance spectroscopy

by L.C. Ward, D.L. Hopkins, F.R. Dunshea, E.N. Ponnamplam
Published 2014-12-01

Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers

by M. M. Farouk, M. Staincliffe, D. L. Hopkins, G. Wu, C. Che, A. E. D. Bekhit, M. J. Y. Yoo, A. Horita, G. Urquiola, C. Craigie, K. Taukiri, R. Zhang, H. Ho, M. J. Challies
Published 2019-01-01