Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies
Published in: | Journal of Food Processing and Preservation |
---|---|
Main Authors: | , , , , , |
Other Authors: | , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
2017
|
Subjects: | |
Online Access: | http://dx.doi.org/10.1111/jfpp.13338 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.13338 http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13338/fullpdf |
Description not available. |