LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake

  1. Duflot, M.
  2. Sánchez-Alonso, I.
  3. Duflos, G.
  4. Careche, M.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2019

Alea: 277

Orrialdeak: 229-237

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2018.10.106 GOOGLE SCHOLAR
Datuen iturria: Scopus