LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake

Published 2018 View Full Article

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Title
LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake
Authors
Keywords
Low-Field , H NMR, T, 2, transverse relaxation, Quality, Fish, Muscle, Water addition, NaCl addition, Freezing, Cooking
Journal
FOOD CHEMISTRY
Volume 277, Issue -, Pages 229-237
Publisher
Elsevier BV
Online
2018-10-24
DOI
10.1016/j.foodchem.2018.10.106

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