G. Tøgersen

On-line prediction of chemical composition of semi-frozen ground beef by non-invasive NIR spectroscopy.

G. Tøgersen, J. F. Arnesen, B. Nilsen, 2003, Meat science.

Non-destructive determination of fat, moisture and protein in salmon fillets by use of near-infrared diffuse spectroscopy

T. Isaksson, G. Tøgersen, K. I. Hildrum, 1995 .

On-line, proximate analysis of ground beef directly at a meat grinder outlet.

R. P. Hammond, T. Isaksson, G. Tøgersen, 1996, Meat science.

On-line NIR analysis of fat, water and protein in industrial scale ground meat batches.

T. Isaksson, E. A. Bakker, G. Tøgersen, 1999, Meat Science.

Autofluorescence quantifies collagen in sausage batters with a large variation in myoglobin content.

Oyvind Langsrud, Frank Lundby, Bjørg Egelandsdal, 2005, Meat science.

Control of lightness and firmness of cold and reheated frankfurter-type sausages using different spectroscopic methods applied to raw batter.

B. Egelandsdal, G. Dingstad, G. Tøgersen, 2007, Journal of food science.