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      Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

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      Food Research International
      Elsevier BV

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          Modified Spin-Echo Method for Measuring Nuclear Relaxation Times

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            Determination of serum proteins by means of the biuret reaction.

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              Effects of Diffusion on Free Precession in Nuclear Magnetic Resonance Experiments

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                Author and article information

                Journal
                Food Research International
                Food Research International
                Elsevier BV
                09639969
                August 2014
                August 2014
                : 62
                : 1175-1182
                Article
                10.1016/j.foodres.2014.05.062
                4a203d44-b129-4bff-bb2e-5e1d7484e3fa
                © 2014

                https://www.elsevier.com/tdm/userlicense/1.0/

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