Dry cured-ham microestructure: A T2 NMR relaxometry, SEM and uniaxial tensile test combined study
| Autor: | García-García, A.B., Cambero, M.I., Castejón, D., Escudero, R., Fernández-Valle, M.E. |
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| Zdroj: | In Food Structure January 2019 19 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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