STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING
Visualization of changes in shape and size of the frozen residue during the thawing of ground pork is implemented using magnetic resonance imaging. A technique has been developed to study the displacement of thawing front line without damage to integrity of the object being thawed. It has been estab...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2019-04-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/110 |
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