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Journal: Foods, 2022
Volume: 11
Number: 1368

Article: Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum
Authors: by Bo Wang, Xue Bai, Xin Du, Nan Pan, Shuo Shi and Xiufang Xia
Link: https://www.mdpi.com/2304-8158/11/9/1368

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