NMR Imaging of Meat
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-28275-6_131-1
Reference57 articles.
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4. Valous NA, Mendoza F, Sun D-W. Emerging non-contact imaging, spectroscopic and colorimetric technologies for quality evaluation and control of hams: a review. Trends Food Sci Technol. 2010;21(1):26–43.
5. Clerjon S, Bonny JM. Diffusion-weighted NMR micro-imaging of lipids: application to food products. In: Renou JP, Belton PS, Webb GA, editors. Magnetic resonance in food science: an exciting future. Cambridge: The Royal Society of Chemistry; 2011. p. 182–9.
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