About this Agricultural and Biological Sciences article
Combination of NMR and MRI quantitation of moisture and structure changes for convection cooking of fresh chicken meat by Sharifudin Md. Shaarani; Kevin P. Nott; Laurance D. Hall is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Sharifudin Md. Shaarani; Kevin P. Nott; Laurance D. Hall
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 2006
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)