LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake
Trabajo presentado al 48th West European FishTechnologists Association Meeting (WEFTA), celebrado en Lisboa (Portugal) del 15 al 18 de octubre de 2018.
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | presentación biblioteca |
| Published: |
2018
|
| Online Access: | http://hdl.handle.net/10261/171775 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|