Abstract
In general, water is a major constituent of food and exists in various states, which relate to differing properties. One effective method of characterizing the state of water molecules is by measurement of proton magnetic resonance.
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© 1985 Martinus Nijhoff Publishers, Dordrecht
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Nagashima, N., Suzuki, E. (1985). Computed Instrumental Analysis of the Behavior of Water in Foods during Freezing and Thawing. In: Simatos, D., Multon, J.L. (eds) Properties of Water in Foods. NATO ASI Series, vol 90. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5103-7_34
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DOI: https://doi.org/10.1007/978-94-009-5103-7_34
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-8756-8
Online ISBN: 978-94-009-5103-7
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