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An experimental protocol to determine quality parameters of..:
Caballero, Daniel
;
Rodríguez, Pablo G.
;
Caro, Andrés
...
Journal of Food Engineering. 313 (2022) - p. 110750 , 2022
Link:
https://doi.org/10.1016/j.jfoodeng.2021.110750
RT Journal T1
An experimental protocol to determine quality parameters of dry-cured loins using low-field Magnetic Resonance Imaging
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfoodeng.2021.110750&Exemplar=1&LAN=DE A1 Caballero, Daniel A1 Rodríguez, Pablo G. A1 Caro, Andrés A1 Ávila, María del Mar A1 Torres, Juan P. A1 Antequera, Teresa A1 Perez-Palacios, Trinidad PB Elsevier BV YR 2022 SN 0260-8774 JF Journal of Food Engineering VO 313 SP 110750 LK http://dx.doi.org/https://doi.org/10.1016/j.jfoodeng.2021.110750 DO https://doi.org/10.1016/j.jfoodeng.2021.110750 SF ELIB - SuUB Bremen
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