Water characteristics in cooked beef as influenced by ageing and high-pressure treatment—an NMR micro imaging study
- 1 February 2004
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 66 (2) , 301-306
- https://doi.org/10.1016/s0309-1740(03)00103-7
Abstract
No abstract availableKeywords
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