Na-MRI quantification of sodium movements in pork during brine curing as related to meat pH

Christian Sylvest Vestergaard; Jørgen Risum; Jens Adler-Nissen

Na-MRI quantification of sodium movements in pork during brine curing as related to meat pH

Christian Sylvest Vestergaard, Jørgen Risum, Jens Adler-Nissen

Research output: Contribution to conference › Poster › Research › peer-review

Abstract

A model study of measuring diffusion during curing with 23Na images, Na-profiles, Apperant Diffusion Coefficients, T1-weighted images is presented.

Original language	English
Publication date	2004
Publication status	Published - 2004
Event	Internatonal Congress on Engineering and Food - Montpellier Duration: 1 Jan 2004 → …

Conference

Conference	Internatonal Congress on Engineering and Food
City	Montpellier
Period	01/01/2004 → …

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@conference{f1583ef26ca04ddd9e569a53e604df5c,

title = "Na-MRI quantification of sodium movements in pork during brine curing as related to meat pH",

abstract = "A model study of measuring diffusion during curing with 23Na images, Na-profiles, Apperant Diffusion Coefficients, T1-weighted images is presented.",

author = "Vestergaard, {Christian Sylvest} and J{\o}rgen Risum and Jens Adler-Nissen",

year = "2004",

language = "English",

note = "Internatonal Congress on Engineering and Food, ICEF9 ; Conference date: 01-01-2004",

}

TY - CONF

T1 - Na-MRI quantification of sodium movements in pork during brine curing as related to meat pH

AU - Vestergaard, Christian Sylvest

AU - Risum, Jørgen

AU - Adler-Nissen, Jens

PY - 2004

Y1 - 2004

N2 - A model study of measuring diffusion during curing with 23Na images, Na-profiles, Apperant Diffusion Coefficients, T1-weighted images is presented.

AB - A model study of measuring diffusion during curing with 23Na images, Na-profiles, Apperant Diffusion Coefficients, T1-weighted images is presented.

M3 - Poster

T2 - Internatonal Congress on Engineering and Food

Y2 - 1 January 2004

ER -

Na-MRI quantification of sodium movements in pork during brine curing as related to meat pH

Abstract

Conference

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