Understanding the Effect of CaCl2 immersion on Frozen and Thawed Zucchini Slices through Magnetic Resonance Imaging Experiments

Uğuz Ş. S. , Alaçık İ., MERT B. , ÖZTOP H. M.

XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance, 20 - 23 Mayıs 2014

  • Yayın Türü: Bildiri / Özet Bildiri