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Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss – A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study
Ida Krestine Straadt, Marianne Rasmussen, Henrik Jørgen Andersen, Hanne Christine BertramVolume:
75
Year:
2007
Language:
english
DOI:
10.1016/j.meatsci.2006.09.019
File:
PDF, 1.02 MB
english, 2007