The impact of cooking on meat microstructure studied by low field NMR and Neutron Tomography

The impact of cooking on meat microstructure studied by low field NMR and Neutron Tomography

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Structure - Volume 14, October 2017, Pages 36-45

Simone Scussat, Cyril Vaulot, Frédéric Ott, Philippe Cayot, Luc Delmotte, Camille Loupiac,