ZUM EINSATZ VON STEREOKARTIERGERAETEN FUER DIE PHOTOGRAMMETRISCHE AUSBILDUNG. = L'EMPLOI D'INSTRUMENTS DE CARTOGRAPHIE STEREOSCOPIQUES DANS LE DEVELOPPEMENT DE LA PHOTOGRAMMETRIEREGENSBURGER K; SEYFERT M.1976; VERMESSUNGSTECHNIK; DTSCH.; DA. 1976; VOL. 24; NO 2; PP. 68-71; ABS. RUSSE ANGL.; BIBL. 3 REF.Article

Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscleMANCINI, R. A; SEYFERT, M; HUNT, M. C et al.Meat science. 2008, Vol 79, Num 2, pp 244-251, issn 0309-1740, 8 p.Article

Final cooked temperature effects of ground pork on its ability to react with nitriteSEYFERT, M; KROPF, D. H; HUNT, M. C et al.Journal of food science. 2004, Vol 69, Num 7, pp C506-C510, issn 0022-1147Article

Internal premature browning in cooked ground beef patties from high-oxygen modified-atmosphere packagingSEYFERT, M; MANCINI, R. A; HUNT, M. C et al.Journal of food science. 2004, Vol 69, Num 9, pp C721-C725, issn 0022-1147Article

Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activitySEYFERT, M; HUNT, M. C; AHNSTRÖM, M. Lundesjö et al.Meat science. 2007, Vol 75, Num 1, pp 134-142, issn 0309-1740, 9 p.Article

Accelerated chilling and modified atmosphere packaging affect colour and colour stability of injection-enhanced beef round musclesSEYFERT, M; HUNT, M. C; MANCINI, R. A et al.Meat science. 2004, Vol 68, Num 2, pp 209-219, issn 0309-1740, 11 p.Article

Comparison of ascorbic acid and sodium erythorbate : Effects on the 24 h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheresMANCINI, R. A; HUNT, M. C; SEYFERT, M et al.Meat science. 2007, Vol 75, Num 1, pp 39-43, issn 0309-1740, 5 p.Article

Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round musclesSEYFERT, M; HUNT, M. C; MANCINI, R. A et al.Journal of animal science. 2005, Vol 83, Num 3, pp 686-693, issn 0021-8812, 8 p.Article

Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaksKNOCK, R. C; SEYFERT, M; HUNT, M. C et al.Meat science. 2006, Vol 74, Num 2, pp 319-326, issn 0309-1740, 8 p.Article