NMR relaxometry and differential scanning calorimetry during meat cooking
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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NMR relaxometry and differential scanning calorimetry during meat cooking. / Bertram, Hanne Christine; Wu, Zhiyun; van den Berg, Frans W.J.; Andersen, Henrik J.
I: Meat Science, Bind 74, Nr. 4, 2006, s. 684-689.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - NMR relaxometry and differential scanning calorimetry during meat cooking
AU - Bertram, Hanne Christine
AU - Wu, Zhiyun
AU - van den Berg, Frans W.J.
AU - Andersen, Henrik J.
PY - 2006
Y1 - 2006
KW - Former LIFE faculty
KW - water distribution, heating, pork, T2 relaxation, DSC, thermal denaturation
U2 - 10.1016/j.meatsci.2006.05.020
DO - 10.1016/j.meatsci.2006.05.020
M3 - Journal article
C2 - 22063224
VL - 74
SP - 684
EP - 689
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 4
ER -
ID: 8061308