23Na-MRI quantification of sodium and water mobility in pork during brine curing

Christian Sylvest Vestergaard, Jørgen Risum, Jens Adler-Nissen

    Research output: Contribution to journalJournal articleResearchpeer-review

    Original languageEnglish
    JournalMeat Science
    Volume69
    Issue number0309-1740
    Pages (from-to)663-672
    ISSN0309-1740
    Publication statusPublished - 2005

    Cite this

    Vestergaard, C. S., Risum, J., & Adler-Nissen, J. (2005). 23Na-MRI quantification of sodium and water mobility in pork during brine curing. Meat Science, 69(0309-1740), 663-672.