A Potential Use of 3-D Scanning to Evaluate the Chemical Composition of Pork Meat

Lech Adamczak , Marta Chmiel , Tomasz Florowski , Dorota Pietrzak , Marcin Witkowski , Tomasz Barczak

Abstract

n/a
Author Lech Adamczak
Lech Adamczak,,
-
, Marta Chmiel
Marta Chmiel,,
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, Tomasz Florowski
Tomasz Florowski,,
-
, Dorota Pietrzak
Dorota Pietrzak,,
-
, Marcin Witkowski (FPAE / IAAM)
Marcin Witkowski,,
- The Institute of Aeronautics and Applied Mechanics
, Tomasz Barczak (FPAE)
Tomasz Barczak,,
- Faculty of Power and Aeronautical Engineering
Journal seriesJournal of Food Science, ISSN 0022-1147, (A 30 pkt)
Issue year2015
Vol80
No7
Pages1506-1511
Publication size in sheets0.5
DOIDOI:10.1111/1750-3841.12913
URL http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12913/full
Languageen angielski
Score (nominal)30
ScoreMinisterial score = 30.0, 28-11-2017, ArticleFromJournal
Ministerial score (2013-2016) = 30.0, 28-11-2017, ArticleFromJournal
Publication indicators WoS Impact Factor: 2015 = 1.649 (2) - 2015=2.315 (5)
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