Using the low-field NMR to study the effect of blending on water holding capacity of fresh minced pork

  • Nianying Ning
  • , Xiangyang Lin
  • , Wanyu Lin
  • , Jia Wu
  • , Nanhui Ye
  • , Roger Ruan

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

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Food Science