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Combination of NMR and MRI quantitation of moisture and structure changes for convection cooking of fresh chicken meat
Sharifudin Md. Shaarani, Kevin P. Nott, Laurance D. HallVolume:
72
Year:
2006
Language:
english
DOI:
10.1016/j.meatsci.2005.07.017
File:
PDF, 159 KB
english, 2006