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Conference Poster Year : 2012

From in situ quantitative MRI to modeling the structural changes of meat during heating

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hal-02748490 , version 1 (03-06-2020)

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  • HAL Id : hal-02748490 , version 1
  • PRODINRA : 331617

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Mustapha Bouhrara, Sylvie Clerjon, Jean-Louis Damez, J.-M. Bonny. From in situ quantitative MRI to modeling the structural changes of meat during heating. 11. International Conference on the Applications of Magnetic Resonance in Food Science, Jun 2012, Wageningen, Netherlands. 2012, 11th. International Conference on the Applications of Magnetic Resonance in Food Science. ⟨hal-02748490⟩

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