NMR relaxometry and differential scanning calorimetry during meat cooking

Research output: Contribution to journalJournal articleResearchpeer-review

Hanne Christine Bertram, Zhiyun Wu, Frans W.J. van den Berg, Henrik J. Andersen

Original languageEnglish
JournalMeat Science
Volume74
Issue number4
Pages (from-to)684-689
Number of pages6
ISSN0309-1740
DOIs
Publication statusPublished - 2006

    Research areas

  • LIFE - water distribution, heating, pork, T2 relaxation, DSC, thermal denaturation

ID: 8061308