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Pulsed low-resolution nuclear magnetic resonance — an analytical tool in food science

✍ Scribed by Elvino Brosio; Alfredo Di Nola

Book ID
104180548
Publisher
Elsevier Science
Year
1982
Tongue
English
Weight
700 KB
Volume
1
Category
Article
ISSN
0165-9936

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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-