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    Water characteristics in cooked beef as influenced by ageing and high-pressure treatment—an NMR micro imaging study

    Water characteristics in cooked beef as influenced by ageing and high-pressure treatment—an NMR micro imaging study von Bertram, Hanne Christine, Whittaker, Andrew K, Shorthose, W.Robin, Andersen, Henrik J, Karlsson, Anders H

    Veröffentlicht in Meat science

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