Ultrasound-Assisted Salt Penetration in Sauced Duck: Insights from LF-NMR and MRI Combined Analysis

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Dades bibliogràfiques
Publicat a:	Foods vol. 14, no. 20 (2025), p. 3553-3565
Autor principal:	Wang, Xiangyu
Altres autors:	Xia Chenlan, Li, Huimin, Sun Yangying, Pan Daodong, He, Jun
Publicat:	MDPI AG
Matèries:	China Curing Magnetic resonance imaging Food Aquatic birds Color imagery Nuclear magnetic resonance > NMR Ultrasonic processing Magnetic fields Waterfowl Image processing Salts Quality control Meat Temperature Sensory perception Ultrasound Salt Meat industry Ultrasonic imaging Meat processing
Accés en línia:	Citation/Abstract Full Text + Graphics Full Text - PDF
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