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Conference Papers Year : 2016

Understanding meat crust formation. Validate mathematical models from quantitative microscopic MRI

Sylvie Clerjon
Stéphane S. Portanguen
Alain Kondjoyan
J.-M. Bonny
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hal-02799742 , version 1 (05-06-2020)

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  • HAL Id : hal-02799742 , version 1
  • PRODINRA : 366219

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Sylvie Clerjon, Stéphane S. Portanguen, Alain Kondjoyan, J.-M. Bonny. Understanding meat crust formation. Validate mathematical models from quantitative microscopic MRI. NMR in Food, 2016, Karlsruhe, Germany. ⟨hal-02799742⟩

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