Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Per Magnus Larsen"'
Publikováno v:
Meat Science. 66:543-550
The use of low field Nuclear Magnetic Resonance (LF-NMR) is shown to be a fast and accurate alternative to the use of drying and solvent extraction, to determine the content of raw or total fat and moisture in a biological system. The proposed NMR me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::309c9928c18d8be3cc630e50e2903a8e
https://doi.org/10.1016/s0309-1740(03)00157-8
https://doi.org/10.1016/s0309-1740(03)00157-8
The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the
