المؤلفون: Jianling Wei, Yuewen Chen, Xiuping Dong, Fanyu He, Yugang Shi, Tingting Chai

المصدر: International Journal of Food Properties, Vol 24, Iss 1, Pp 1061-1073 (2021)

مصطلحات موضوعية: heating processing, moisture distribution, low-field nuclear magnetic resonance, proton density images, tenderness, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

URL الوصول: https://doaj.org/article/e56f57dff29d476eb39b54c49ccedd6a

المؤلفون: Fan-yu He, Xiuping Dong, Jian-ling Wei, Ting-ting Chai, Chen Yuewen, Yu-gang Shi

المصدر: International Journal of Food Properties, Vol 24, Iss 1, Pp 1061-1073 (2021)

مصطلحات موضوعية: Materials science, Nutrition. Foods and food supply, moisture distribution, Metallurgy, low-field nuclear magnetic resonance, TP368-456, Microstructure, Low field nuclear magnetic resonance, Food processing and manufacture, Tenderness, Sturgeon, tenderness, Acipenser gueldenstaedti, Boiling, medicine, proton density images, Water holding capacity, heating processing, TX341-641, medicine.symptom, Water content, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30f66f5f27918cbcb7d2d1e34a139328
https://doaj.org/article/e56f57dff29d476eb39b54c49ccedd6a