Measurement of textural changes of food by MRI relaxometry

Magnetic Resonance Imaging

Volumn 16, Issue 5-6, 1998, Pages 485-492

  Hall, Laurance D ^a   Evans, Stephen D ^a   Nott, Kevin P ^a  

^a UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

Authentication; Bruising; Disease; Ripening

Indexed keywords

AGING; ANIMAL TISSUE; CONFERENCE PAPER; CONTROLLED STUDY; CUCUMBER; FISH; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD FREEZING; FOOD PROCESSING; FRUIT; MEAT; NONHUMAN; NUCLEAR MAGNETIC RESONANCE IMAGING; PRIORITY JOURNAL; THAWING;

ANIMALS; FISHES; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; FRUIT; HUMANS; MAGNETIC RESONANCE IMAGING; MEAT; POROSITY; POULTRY;

ANANAS COMOSUS; ANIMALIA; CUCUMIS SATIVUS;

EID: 0032100350     PISSN: 0730725X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0730-725X(98)00116-7     Document Type: Conference Paper

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