Douglas B. MacDougall

Linearization and Scatter-Correction for Near-Infrared Reflectance Spectra of Meat

Paul Geladi, Douglas B. MacDougall, Harald Martens · Applied Spectroscopy · 1985 · 1.5K citations

Agriculture, Chemistry, Food Science +17

Changes in the colour and opacity of meat

Douglas B. MacDougall · Food Chemistry · 1982 · 338 citations

Agriculture, Food Science, Food Analysis +9

Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the commission of the European communities' (CEC) beef production research programme

R. Boccard, L. Buchter, E Casteels et al. · Livestock Production Science · 1981 · 257 citations

Agriculture, Animal Sciences, Food Science +11

Contribution of nitrite and nitrate to the colour and flavour of cured meats

Douglas B. MacDougall, Donald S. Mottram, Douglas N. Rhodes · Journal of the Science of Food and Agriculture · 1975 · 112 citations

Agriculture, Food Science, Food Analysis +14

Optimisation of high temperature puffing of potato cubes using response surface methodology

A.I. Varnalis, J.G. Brennan, Douglas B. MacDougall et al. · Journal of Food Engineering · 2003 · 102 citations

Agriculture, Food Science, Materials Engineering +12