From in situ quantitative MRI to modeling the structural changes of meat during heating - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2012

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

Mustapha Bouhrara
  • Function : Author
Qualité des Produits Animaux
Sylvie Clerjon
Qualité des Produits Animaux
CV
Jean-Louis Damez
  • Function : Author
Qualité des Produits Animaux
J.-M. Bonny
Qualité des Produits Animaux
CV

Domains

Food engineering Chemical and Process Engineering
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Submitted on : Wednesday, June 3, 2020-1:38:55 PM

Last modification on : Monday, March 22, 2021-10:18:02 AM

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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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