Konishi Y, Kobayashi M. CHALLENGE TO THE FOOD ENGINEERING DUE TO A HYBRID METHOD OF CHEMICAL ENGINEERING-PROTON NMR TECHNIQUE -MEAT JERKY DESIGN BY THE SCIENTIFIC PARAMETERS-. Chemical Engineering Transactions [Internet]. 20Apr.2010 [cited 29Nov.2024];20:217-22. Available from: https://www.cetjournal.it/index.php/cet/article/view/CET1020037