Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN -gene
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Issue number | 66 |
| Pages (from-to) | 437-466 |
| Number of pages | 10 |
| ISSN | 0309-1740 |
| Publication status | Published - 2004 |
ID: 7858218