The correlation between fat oxidation and LF-NMR relaxation properties in prepared large meatball during freeze-thaw cycles
MENG Shuyu, ZHAO Gaiming, LI Miaoyun, ZHANG Qiuhui, ZHU Chaozhi, SUN Lingxia
Food and Fermentation Industries . 2019, (20): 75 -80 .  DOI: 10.13995/j.cnki.11-1802/ts.020841

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