Discrimination of Water-injected Ground Meat Using Low-field Nuclear Magnetic Resonance and Magnetic Resonance Imaging
GAI Shengmei, YOU Jiawei, ZHANG Xuejiao, ZHANG Zhonghui, LIU Dengyong
(1. National & Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2. Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)
GAI Shengmei, YOU Jiawei, ZHANG Xuejiao, ZHANG Zhonghui, LIU Dengyong. Discrimination of Water-injected Ground Meat Using Low-field Nuclear Magnetic Resonance and Magnetic Resonance Imaging[J]. FOOD SCIENCE, 2020, 41(22): 289-294.