Use of low resolution NMR for determining fat content in meat products
- 1 February 1985
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 20 (1) , 23-29
- https://doi.org/10.1111/j.1365-2621.1985.tb01899.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- The analysis of protein in fresh meats using pulsed NMRMeat Science, 1982
- Indirect measurement of the fat content of beef mince using the Infra‐TesterInternational Journal of Food Science & Technology, 1982
- Pulsed low-resolution nuclear magnetic resonance — an analytical tool in food scienceTrAC Trends in Analytical Chemistry, 1982
- The measurement of cross-relaxation effects in the proton NMR spin-lattice relaxation of water in biological systems: Hydrated collagen and muscleJournal of Magnetic Resonance (1969), 1978
- A Comparative Evaluation of Rapid Methods for Determining Fat Content of Ground BeefJournal of Animal Science, 1976
- Determination of the fat content of meat using nuclear magnetic resonanceJournal of the Science of Food and Agriculture, 1974
- An NMR investigation of rigor in porcine muscleBiochimica et Biophysica Acta (BBA) - General Subjects, 1974
- A versatile digital computer program for non-linear regression analysisBiochimica et Biophysica Acta (BBA) - General Subjects, 1971