The impact of cooking on meat microstructure studied by low field NMR and Neutron Tomography
Author:
Funder
Vitagora
Cap Digital
Imaginove
Aquimer
Microtechniques
Agrimip
French state
Franche-Comté Council
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Food Science
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