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Volumn 54, Issue 26, 2006, Pages 9912-9917

Effects of pressurization on structure, water distribution, and sensory attributes of cured ham: Can pressurization reduce the crucial sodium content?

Author keywords

CLSM; Confocal microscopy; Curing; High pressure; Meat quality; NMR; Pork; Pressure treatment; Salt; T2 relaxation; Tumbling

Indexed keywords

SODIUM; WATER;

EID: 33846547760     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061966i     Document Type: Article
Times cited : (26)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.