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The Distribution of Water in Pork Meat during Wet-curing as Studied by Low-field NMR
The Distribution of Water in Pork Meat during Wet-curing as Studied by Low-field NMR
2014
Li-Yuan Guo
Jun-Hua Shao
Dengyong Liu
Xinglian Xu
Guanghong Zhou
Keywords:
Curing (food preservation)
Organic chemistry
Chromatography
Analytical chemistry
Chemistry
pork meat
Food science
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