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Journal: Molecules, 2022
Volume: 27
Number: 3974

Article: The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince
Authors: by TuÄŸba Åžayin Sert and Fatma CoÅŸkun
Link: https://www.mdpi.com/1420-3049/27/13/3974

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