ShareMicrostructure and water molecular dynamics in meat after thawing.
Mikrostruktur und Molekulardynamik von Wasser in aufgetautem Fleisch.
Author(s) : PIATEK M., BARANOWSKA H. M., KRZYWDZIÑSKA-BARTKOWIAK M.
Type of article: Article
Summary
It was attempted in the present study to apply the low-field nuclear magnetic resonance technique in the analysis of molecular dynamics of water in meat thawed using different techniques.
Details
- Original title: Mikrostruktur und Molekulardynamik von Wasser in aufgetautem Fleisch.
- Record ID : 30009405
- Languages: German
- Source: Fleischwirtschaft - vol. 93 - n. 9
- Publication date: 2013
Links
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Indexing
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Themes:
Freezing of foodstuffs;
Meat and meat products - Keywords: Thawing; Hydrodynamics; Meat; Molecule; Expérimentation; Water
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Mikrostruktur und Molekulardynamik von Wasser i...
- Author(s) : PIATEK M., BARANOWSKA H. M., KRZYWDZIÑSKA-BARTKOWIAK M.
- Date : 2013
- Languages : German
- Source: Fleischwirtschaft - vol. 93 - n. 9
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Experimental study on thawing of frozen lamb wi...
- Author(s) : TANG S., LI B., GAO Z.
- Date : 2016/06
- Languages : Chinese
- Source: Journal of Refrigeration - vol. 37 - n. 169
- Formats : PDF
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Modern thawing methods and muscle structure.
- Author(s) : PIATEK M., BARANOWSKA H. M., KRZYWDZIÑSKA-BARTKOWIAK M.
- Date : 2014
- Languages : English
- Source: Fleischwirtschaft International - vol. 29 - n. 2
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Study of water state in the beef at its freezing.
- Author(s) : ONICHTCHENKO V. P., ZELIBA Û. O., ZINCHENKO V. D., et al.
- Date : 2010
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 3
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Effects of freezing rates on drying times of bi...
- Author(s) : ENGEZ S. T., BASKAN P.
- Date : 2010/05
- Languages : English
- Source: Fleischwirtschaft International - vol. 25 - n. 5
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