NMR-cooking: monitoring the changes in meat during cooking by low-field 1H-NMR

• Autores: E. Micklander, S. B. Engelsen, B. Peshlov, P. P. Purslow
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 13, Nº. 9, 2002, págs. 341-346
• Idioma: inglés
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