computerised system for direct recording of data csa compusense version 4.4 (Compusense Inc)
90
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Compusense Inc
computerised system for direct recording of data csa compusense version 4.4
Computerised System For Direct Recording Of Data Csa Compusense Version 4.4, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerised+system+csa/computerized+system+csa+version+4+6/pm21295920-99-20-22
Average 90 stars, based on 1 article reviews
Computerised System For Direct Recording Of Data Csa Compusense Version 4.4, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerised+system+csa/computerized+system+csa+version+4+6/pm21295920-99-20-22
Average 90 stars, based on 1 article reviews
computerised system for direct recording of data csa compusense version 4.4 - by Bioz Stars,
2026-10
90/100 stars
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other:Article Title: Temperature and light conditions at different latitudes affect sensory quality of broccoli florets (Brassica oleracea L. var. italica). Article Snippet: The data were recorded on a computerized Article Title: Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese Article Snippet: Norvegia cheese samples were packed in air and nitrogen atmospheres and exposed to light of different colours, blue (350e560 nm), green (450e620 nm) and red (580e700 nm).. After 7 days of light exposure, each cheese was sliced, from the exposure surface and down, into eight slices of 3 mm thickness.. The slices were analyzed by sensory analysis and fluorescence spectroscopy, enabling studies of how photooxidation progressed as a function of depth of the cheese. Article Title: Sensory perception of salmon and culinary sauces – An interdisciplinary approach Article Snippet: Sauces play an important role in the sensory perception of meals.. The combination of sauce and other foods in a meal might cause sensory interactions which change sensory attributes and the overall impression of the meal.. The main aim of this study was to investigate the effects of culinary sauces, with different levels and combinations of the basic tastes, on the sensory attributes of salmon using mixed tasting technique. Article Title: Effects of temperature and photoperiod on sensory quality and contents of glucosinolates, flavonols and vitamin C in broccoli florets. Article Snippet: a Norwegian Institute for Agricultural and Environmental Research, Bioforsk Nord Holt, P.O.. Box 2284, NO-9269 Tromsø, Norway b Department of Arctic and Marine Biology, University of Tromsø, NO-9037 Tromsø, Norway c Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, NO-1430 Ås, Norway d Norwegian Institute for Agricultural and Environmental Research, Bioforsk Øst Landvik, Reddalsveien 215, NO-4886 Grimstad, Norway Article Title: Quality of comminuted sausages formulated from mechanically deboned poultry meat. Article Snippet: Comminuted sausages formulated with mechanically deboned poultry meat—MDPM (turkey or chicken, frame or neck) treated in different ways before production (vacuum packed MDPM or air packed skeletons deboned at production) and stored frozen for 6 or 18 weeks have been studied using a full-factorial design and chemical, physical and sensory analysis.. MDPM was obtained from a Beehive separator.. Comminuted sausages with MDPM from turkey frames, stored at 25 C as skeletons, packed in air for 18 weeks developed marked rancid odour and flavour which could also be detected by thiobarbituric acid reactive substances (TBARS) and the concentration of volatile compounds. Article Title: Minimizing photooxidation in pasteurized milk by optimizing light transmission properties of green polyethylene films. Article Snippet: The evaluation was carried out and data recorded by a computerized Article Title: Growth temperature affects sensory quality and contents of glucosinolates, vitamin C and sugars in swede roots (Brassica napus L. ssp. rapifera Metzg.). Article Snippet: Accepted Manuscript Growth temperature affects sensory quality and contents of glucosinolates, vitamin C and sugars in swede roots (Brassica napus L. ssp. rapifera Metzg.). Tor J. Johansen, Sidsel F. Hagen, Gunnar B. Bengtsson, Jørgen A.B.. Mølmann PII: S0308-8146(15)01392-8 DOI: http://dx.doi.org/10.1016/j.foodchem.2015.09.049 Reference: FOCH 18131 To appear in: Food Chemistry Received Date: 7 April 2015 Revised Date: 14 August 2015 Accepted Date: 14 September 2015 Please cite this article as: Johansen, T.J., Hagen, S.F., Bengtsson, G.B., Mølmann, J.A.B., Growth temperature affects sensory quality and contents of glucosinolates, vitamin C and sugars in swede roots (Brassica napus L. ssp. rapifera Metzg.), Food Chemistry (2015), doi: http://dx.doi.org/10.1016/j.foodchem.2015.09.049 This is a PDF file of an unedited manuscript that has been accepted for publication. |