NMR relaxometry and differential scanning calorimetry during meat cooking

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

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

103 Citationer (Scopus)

Emneord

@article{11109650a1c211ddb6ae000ea68e967b,

title = "NMR relaxometry and differential scanning calorimetry during meat cooking",

keywords = "Former LIFE faculty, water distribution, heating, pork, T2 relaxation, DSC, thermal denaturation",

author = "Bertram, {Hanne Christine} and Zhiyun Wu and {van den Berg}, {Frans W.J.} and Andersen, {Henrik J.}",

year = "2006",

doi = "10.1016/j.meatsci.2006.05.020",

language = "English",

volume = "74",

pages = "684--689",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - NMR relaxometry and differential scanning calorimetry during meat cooking

AU - Bertram, Hanne Christine

AU - Wu, Zhiyun

AU - van den Berg, Frans W.J.

AU - Andersen, Henrik J.

PY - 2006

Y1 - 2006

KW - Former LIFE faculty

KW - water distribution, heating, pork, T2 relaxation, DSC, thermal denaturation

U2 - 10.1016/j.meatsci.2006.05.020

DO - 10.1016/j.meatsci.2006.05.020

M3 - Journal article

C2 - 22063224

VL - 74

SP - 684

EP - 689

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 4

ER -