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Water mobility and distribution during dry-fermented sausages 'Spanish type' manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study.

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Title: Water mobility and distribution during dry-fermented sausages 'Spanish type' manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study.
Authors: García, Ana1, Rodríguez, Mª1, Ávila Hidalgo, Mª1, Bertram, Hanne2 HanneC.Bertram@food.au.dk
Source: European Food Research & Technology. Mar2017, Vol. 243 Issue 3, p455-466. 12p.
Database: Hospitality & Tourism Complete
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  Data: Water mobility and distribution during dry-fermented sausages 'Spanish type' manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study.
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  Data: <searchLink fieldCode="AR" term="%22García%2C+Ana%22">García, Ana</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Rodríguez%2C+Mª%22">Rodríguez, Mª</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Ávila+Hidalgo%2C+Mª%22">Ávila Hidalgo, Mª</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Bertram%2C+Hanne%22">Bertram, Hanne</searchLink><relatesTo>2</relatesTo><i> HanneC.Bertram@food.au.dk</i>
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Mar2017, Vol. 243 Issue 3, p455-466. 12p.
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        Value: 10.1007/s00217-016-2759-0
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        Text: English
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            NameFull: Rodríguez, Mª
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              Text: Mar2017
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