Nuclear magnetic resonance measurements on pork of various qualities
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference9 articles.
1. Pulsed NMR studies of water in striated muscle
2. 2nd Int. Symp. on Condition and Meat Quality of Pigs;Charpentier,1971
3. The spin-lattice relaxation times of water associated with early post mortem changes in skeletal muscle
4. Pulse and Fourier transform NMR;Farrar,1971
5. Nuclear Magnetic Resonance Transverse Relaxation Times of Water Protons in Skeletal Muscle
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