𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Characterisation of the water-holding capacity of fresh cheese samples by means of low resolution nuclear magnetic resonance

✍ Scribed by Ruth Hinrichs; Joachim Götz; Michael Noll; Alan Wolfschoon; Hermann Eibel; Horst Weisser

Book ID
116487822
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
399 KB
Volume
37
Category
Article
ISSN
0963-9969

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Assessment of the intermediate phase in
Assessment of the intermediate phase in milk fat by low-resolution nuclear magnetic resonance
✍ D. Le Botlan; I. Helie-Fourel 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 597 KB

The ratio of solid to liquid in fat, at a given temperature, is one of the most important physical quality control measurements used in the fat industry. The dilatometric method is tedious and time consuming. Differential scanning calorimetry (DSC) and low-resolution nuclear magnetic resonance. (LR-