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Jean-Louis Damez

Showing results (1-10 of 6) with videos related to

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Meat Science|November 9, 2011
Meat quality assessment using biophysical methods related to meat structureJean-Louis Damez, Sylvie Clerjon
Meat Science|May 22, 2013
Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overviewJean-Louis Damez, Sylvie Clerjon
Meat Science|November 9, 2011
Dielectric behavior of beef meat in the 1-1500kHz range: Simulation with the Fricke/Cole-Cole modelJean-Louis Damez, Sylvie Clerjon, Saïd Abouelkaram, et al.
Magnetic Resonance Imaging|December 3, 2011
Mapping of muscle deformation during heating: in situ dynamic MRI and nonlinear registrationMustapha Bouhrara, Benoist Lehallier, Sylvie Clerjon, et al.
Journal of Agricultural and Food Chemistry|April 3, 2012
In situ imaging highlights local structural changes during heating: the case of meatMustapha Bouhrara, Sylvie Clerjon, Jean-Louis Damez, et al.
Journal of Agricultural and Food Chemistry|January 27, 2011
Dynamic MRI and thermal simulation to interpret deformation and water transfer in meat during heatingMustapha Bouhrara, Sylvie Clerjon, Jean-Louis Damez, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
Meat quality assessment using biophysical methods related to meat structureJean-Louis Damez, Sylvie Clerjon
Meat Science|May 22, 2013
Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overviewJean-Louis Damez, Sylvie Clerjon
Meat Science|November 9, 2011
Dielectric behavior of beef meat in the 1-1500kHz range: Simulation with the Fricke/Cole-Cole modelJean-Louis Damez, Sylvie Clerjon, Saïd Abouelkaram, et al.
Magnetic Resonance Imaging|December 3, 2011
Mapping of muscle deformation during heating: in situ dynamic MRI and nonlinear registrationMustapha Bouhrara, Benoist Lehallier, Sylvie Clerjon, et al.
Journal of Agricultural and Food Chemistry|April 3, 2012
In situ imaging highlights local structural changes during heating: the case of meatMustapha Bouhrara, Sylvie Clerjon, Jean-Louis Damez, et al.
Journal of Agricultural and Food Chemistry|January 27, 2011
Dynamic MRI and thermal simulation to interpret deformation and water transfer in meat during heatingMustapha Bouhrara, Sylvie Clerjon, Jean-Louis Damez, et al.
Pageof 1