NMR-cooking: monitoring the changes in meat during cooking by low-field 1H-NMR
| Autor: | Micklander, Elisabeth, Peshlov, Boyan, Purslow, Peter P, Engelsen, Søren B |
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| Zdroj: | In Trends in Food Science & Technology 2002 13(9):341-346 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect