Resonances to 'Taste' Loins and Hams without Opening Them (1 of 2) (IMAGE)

Spanish Foundation for Science and Technology

Resonances to 'Taste' Loins and Hams without Opening Them (1 of 2)

Caption

The quality of a loin can be predicted by inserting it into an MRI scanner and analyzing its magnetic resonance image.

Credit

TECAL-GIM (UEx)

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