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Otsingule "anisotropy" leiti 1 fail

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2003). A microwave sensor for control- analyze chemical properties as moisture. ling meat and fish freshness was developed, On the safety side, bioimpedance spec- based on the change in dielectric properties troscopy has been used to determine micro- due to the reduction of muscle anisotropy bial levels in meat. Kim et al. (2008) during meat and fish aging (Clerjon and developed an interdigitated microelectrode Damez 2007). It is also possible to predict the sensor that works at low frequencies to detect fat content in fish or minced meat (Kent salmonella enteritidis in pork meat. Ong et 1990; Kent et al. 1993; Boggaard et al. 2003). al. (2002) developed an electrical conductiv- A nondestructive...

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