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Citation: Ki. Hildrum et al., Effects of chilling rate and low voltage electrical stimulation on sensoryproperties of ovine M-Longissimus, J MUSCLE F, 11(2), 2000, pp. 85-98

Authors: Almendingen, K Meltzer, HM Pedersen, JI Nilsen, BN Ellekjaer, M

Citation: K. Almendingen et al., Near infrared spectroscopy - a potentially useful method for rapid determination of fat and protein content in homogenized diets, EUR J CL N, 54(1), 2000, pp. 20-23

Authors: Rodbotten, R Nilsen, BN Hildrum, KI

Citation: R. Rodbotten et al., Prediction of beef quality attributes from early post mortem near infraredreflectance spectra, FOOD CHEM, 69(4), 2000, pp. 427-436

Authors: Hildrum, KI Solvang, M Nilsen, BN Froystein, T Berg, J

Citation: Ki. Hildrum et al., Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M-longissimus dorsi, MEAT SCI, 52(1), 1999, pp. 1-7

Authors: Togersen, G Isaksson, T Nilsen, BN Bakker, EA Hildrum, KI

Citation: G. Togersen et al., On-line NIR analysis of fat, water and protein in industrial scale ground meat batches, MEAT SCI, 51(1), 1999, pp. 97-102