Aamir, R.; Chernoglazov, A.; Bateman, C. J.; Butler, A.P.H.; Butler, P.H.; Anderson, N.G.; Bell, S.T.; Panta, R.; Healy, J.L.; Mohr, J.L.; Rajendran, K.; Walsh, M.F.; de Ruiter, J.A.; Giesig, S.P.; Woodfield, T.; Renaud, P.F.; Brooke, L.V.; Majid, S.A.; Clyne, R.; Glendinning, R.; Bones, P.J.; Billinghurst, Mark; Bartneck, Christoph; Mandalika, H.; Grasset, R.; Schleich, N.; Scott, N.; Nik, S. J.; Opie, A.; Janmale, T.; Tang, D.N.; Kim, D.; Doesburg, R.M.; Zainon, R.; Ronaldson, J.P.; Cook, N.J.; Smithies, D.; Hodge, K. (2013-10-31)
In this experiment, a meat specimen was prepared from a fresh lamb chop, which included muscle (water-like), fat (lipid-like) and bone (calcium-like) regions, and scanned. We used a 2 mm thick CdTe sensor (128×128), bump ...