Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low‐field NMR and MRI studies

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|42|1|jfpp.13338-jfpp.13338

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.42, Iss.1, 2018-01, pp. : n/a-n/a

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