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MEASURING TEXTURAL CHANGES IN FROZEN MINCED COD FLESH

✍ Scribed by ALLAN SAMSON; JOE M. REGENSTEIN; WILLIAM M. LAIRD

Book ID
111336751
Publisher
John Wiley and Sons
Year
1985
Tongue
English
Weight
515 KB
Volume
9
Category
Article
ISSN
0145-8884

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Texture changes in frozen cod mince meas
Texture changes in frozen cod mince measured by low-field nuclear magnetic resonance spectroscopy
✍ Steen, Christel; Lambelet, Pierre πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 175 KB πŸ‘ 2 views

Studies were carried out on changes in water proton relaxation, Instron parameters, dimethylamine (DMA) content and sensory texture scores during storage of cod mince at [10Β‘C, [20Β‘C and [70Β‘C. The longest transverse proton relaxation time measured by pulsed low-resolution nuclear magnetic resonance