Water properties during cooking of pork studied by...

Meat Science 2004 Vol. 66; Iss. 2

Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN−-gene

Hanne Christine Bertram, Søren Balling Engelsen, Hans Busk, Anders Hans Karlsson, Henrik Jørgen Andersen
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
66
Year:
2004
Language:
english
DOI:
10.1016/s0309-1740(03)00132-3
File:
PDF, 357 KB
english, 2004
Conversion to is in progress
Conversion to is failed