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19篇 您的检索式：作者名="Misimi"

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		题名	作者	年代	出处	被引量
	1	Trends in application of imaging technologies to inspection of fish and fish products显示文摘	Mathiassen John Reidar Misimi Ekrem Bond Morten		0，，06：	1
	2	High-speed weight estimation of whole Herrin (Clupea harengus) using 3D machine vision显示文摘	Mathiassen J R Misimi E Toldnes B	2011	Journal of Food Science2011，76，6：	1
	3	Superchill- ing of rested Atlantic salmon: Different chilling strategies and effects on fish and fillet quality 显示文摘	EIRKSON U MISIMI E GALLART-JORNET L	2011	Food Chemistry2011，127，4：	1
	4	Computer vision-based evaluation of pre-and postrigor changes in size and shape of atlantic cod (Gadus morhua) and atlantic salmon (Salmo salar) fillets during rigor mortis and ice storage: effects of perimortem handling stress显示文摘	Misimi E Erikson U Digre H	2008	Journal of Food Science2008，73，2：	1
	5	Trends in application of imaging technologies to inspection of fish and fish products显示文摘	Mathiassen J R Misimi E Bond? M	2011	Trends in Food Science & Technology2011，22，6：	1
	6	Superchilling of rested Atlantic salmon: Different chilling strategies and effects on fish and fillet quality显示文摘	Erikson U Misimi E	2011	Food Chemistry2011，127，：	1
	7	High-speed weight estimation of whole Herrin (Clupea harengus) using 3D machine vision显示文摘	Mathiassen J R Misimi E Toldnes B	2011	Journal of Food Science2011，76，6：	1
	8	Superchilling of rested Atlantic salmon:Difi~rent chilling strategies and effects on fish and fillet quality显示文摘	U Erikson E Misimi L Gallart-Jornet	2011	Food Chemistry2011，127，4：	1
	9	Quality grading of Atlantic salmon (Salmosalar) by computer vision显示文摘	Misimi E Erikson U Skavhaug A	2008	Journal of Food Scicence2008，73，5：	1
	10	Superchilling of rested Atlantic salmon: Different chilling strategies and effects on fish and fillet quality显示文摘	Erikson U Misimi E Gallart-Jornet L	2011	Food Chemistry2011，127，：	1
	11	Superchilling of rested Atlantic salmon: Different chilling strategies and effects on fish and fillet quality显示文摘	ERIKSON U MISIMI E GALLART-JORNET L	2011	Food Chemistry2011，127，4：	1
	12	Trends in application of imaging technologies to inspection of fish and fish products显示文摘	Mathiassen J R Misimi E Bond K U M	2011	Trends in Food Science & Technology2011，，：	1
	13	Superchilling ofrested Atlantic salmon:Different chilling strategies andeffects on fish and fillet quality显示文摘	Erikson U Misimi E Gallart-Jornet L	2011	Food Chemistry2011，127，4：	1
	14	Superchilling of rested At- lantic salmon: Different chilling strategies and effects on fish and fil- let quality显示文摘	Erikson U Misimi E Gallart-Jornet L	2011	Food Chemistry2011，127，4：	1
	15	Superchilling of rested Atlantic salmon:Different chilling strategies and effects on fish and fillet quality显示文摘	Erikson U Misimi E Gallart-Jornet L		0，，04：	1
	16	Superchilling of rested Atlantic salmon:Different chilling strategies and effects on fish and fillet quality显示文摘	Erikson U Misimi E Gallart-Jornet L	2011	Food Chenaists2011，127，4：	1
	17	Superchilling of rested Atlantic salmon: Different chilling strategies and effects on fish and fillet quality显示文摘	Erikson U Misimi E GallartJ L	2011	Food Chemistry2011，127，4：	1
	18	Super chilling of nested Atlantic salmon:Different chilling strategies and effects on fish and fillet quality 显示文摘	Erikson U Misimi E Gallart-Jornet L	2011	Food Chemistry2011，127，4：	1
	19	Atlantic Salmon Skin and Fillet Color Changes Effected by Perimortem Handling Stress,Rigor Mortis,and Ice Storage显示文摘	Erikson U Misimi E		0，，02：	1

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