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 conferencePosterResearchpeer-review

    Abstract

    A model study of measuring diffusion during curing with 23Na images, Na-profiles, Apperant Diffusion Coefficients, T1-weighted images is presented.
    Original languageEnglish
    Publication date2004
    Publication statusPublished - 2004
    EventInternatonal Congress on Engineering and Food - Montpellier
    Duration: 1 Jan 2004 → …

    Conference

    ConferenceInternatonal Congress on Engineering and Food
    CityMontpellier
    Period01/01/2004 → …

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