Determination of total fat and moisture content in meat using low field NMR-Reference-Cited by-同舟云学术

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Determination of total fat and moisture content in meat using low field NMR

Published:2004-03 Issue:3 Volume:66 Page:543-550
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sørland Geir H.,Larsen Per M.,Lundby Frank,Rudi Alf-Petter,Guiheneuf Thierry

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. AOAC Official Method 976.21, Fat (Crude) in Meat, Rapid Specific Gravity Method (1990).

2. AOAC Official Method 991.36, Fat (Crude) in Meat, Solvent Extraction (Submersion) Method (1995).

3. A review of H nuclear magnetic resonance in pathology: are T1 and T2 diagnostic?;Bottomley;Medical Physics,1987

4. BÜCHI Labortechnik GmbH Postfach 10 02 12, 78402 Konstanz, Deutschland, AOAC PEER-VERIFIED METHOD PVM 4:1997.

5. Camo ASA, Nedre Vollgate 8, N-0158 OSLO, Norway, The UNSCRAMBLER v. 7.6 (2000).

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