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Stephanie M Fowler

Showing results (11-20 of 25) with videos related to

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Meat Science|October 27, 2019
Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beefBridgette G Logan, David L Hopkins, Leigh Schmidtke, et al.
Meat Science|March 29, 2022
There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rankBenjamin W B Holman, Suzanne I Mortimer, Stephanie M Fowler, et al.
Meat Science|March 27, 2021
Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loinStephanie M Fowler, David Wheeler, Stephen Morris, et al.
Meat Science|August 5, 2014
Raman spectroscopy compared against traditional predictors of shear force in lamb m. longissimus lumborumStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.
Meat Science|June 27, 2015
Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic deviceStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.
Meat Science|May 3, 2014
Predicting tenderness of fresh ovine semimembranosus using Raman spectroscopyStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.
Meat Science|February 15, 2021
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIRTharcilla I R C Alvarenga, David L Hopkins, Stephen Morris, et al.
The Analyst|March 7, 2019
Investigation of chemical composition of meat using spatially off-set Raman spectroscopySaeideh Ostovar Pour, Stephanie M Fowler, David L Hopkins, et al.
Meat Science|May 18, 2017
The effect of lamb carcase weight and GR depth on the production of value-added cuts - A short communicationStephanie M Fowler, Jordan M Hoban, Remy van de Ven, et al.
Meat Science|April 21, 2023
Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborumBenjamin W B Holman, Stephanie M Fowler, Kristy L Bailes, et al.
Pageof 3

Showing results (11-20 of 25) with videos related to

Sort By:
Pageof 3
Meat Science|October 27, 2019
Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beefBridgette G Logan, David L Hopkins, Leigh Schmidtke, et al.
Meat Science|March 29, 2022
There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rankBenjamin W B Holman, Suzanne I Mortimer, Stephanie M Fowler, et al.
Meat Science|March 27, 2021
Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loinStephanie M Fowler, David Wheeler, Stephen Morris, et al.
Meat Science|August 5, 2014
Raman spectroscopy compared against traditional predictors of shear force in lamb m. longissimus lumborumStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.
Meat Science|June 27, 2015
Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic deviceStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.
Meat Science|May 3, 2014
Predicting tenderness of fresh ovine semimembranosus using Raman spectroscopyStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.
Meat Science|February 15, 2021
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIRTharcilla I R C Alvarenga, David L Hopkins, Stephen Morris, et al.
The Analyst|March 7, 2019
Investigation of chemical composition of meat using spatially off-set Raman spectroscopySaeideh Ostovar Pour, Stephanie M Fowler, David L Hopkins, et al.
Meat Science|May 18, 2017
The effect of lamb carcase weight and GR depth on the production of value-added cuts - A short communicationStephanie M Fowler, Jordan M Hoban, Remy van de Ven, et al.
Meat Science|April 21, 2023
Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborumBenjamin W B Holman, Stephanie M Fowler, Kristy L Bailes, et al.
Pageof 3