The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: a low field NMR study.
about
Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle.Influence of transport conditions and pre-slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat.Sodium Chloride Diffusion in Low-Acid Foods during Thermal Processing and Storage.Effect of chopping time and heating on 1 H nuclear magnetic resonance and rheological behavior of meat batter matrix.A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition.Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures.Influence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process.Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat
P2860
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P2860
The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: a low field NMR study.
description
2013 nî lūn-bûn
@nan
2013 թուականի Ապրիլին հրատարակուած գիտական յօդուած
@hyw
2013 թվականի ապրիլին հրատարակված գիտական հոդված
@hy
2013年の論文
@ja
2013年論文
@yue
2013年論文
@zh-hant
2013年論文
@zh-hk
2013年論文
@zh-mo
2013年論文
@zh-tw
2013年论文
@wuu
name
The effect of salt and fibre d ...... muscle: a low field NMR study.
@ast
The effect of salt and fibre d ...... muscle: a low field NMR study.
@en
type
label
The effect of salt and fibre d ...... muscle: a low field NMR study.
@ast
The effect of salt and fibre d ...... muscle: a low field NMR study.
@en
prefLabel
The effect of salt and fibre d ...... muscle: a low field NMR study.
@ast
The effect of salt and fibre d ...... muscle: a low field NMR study.
@en
P2093
P50
P1433
P1476
The effect of salt and fibre d ...... muscle: a low field NMR study
@en
P2093
Gearoid Duane
Joshua M Arimi
Paul Allen
P356
10.1016/J.MEATSCI.2013.04.012
P577
2013-04-13T00:00:00Z