Low-field nuclear magnetic resonance for online determination of water content during sausage fermentation
Release time:2023-12-31Hits:
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Impact Factor:
3.851
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF FOOD ENGINEERING
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Co-author:
张秋勤,李伟,李浩坤,陈晓红,姜梅,董明盛
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Document Code:
18fqzu6i1dcqply4o9c0566wrp0s7nft
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Volume:
212
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Issue:
0
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Page Number:
291-297
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Translation or Not:
no
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Date of Publication:
2017-01-01
