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Journal: Foods, 2023
Volume: 12
Number: 430
430
Article: Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties
Authors: by Se-Ho Jeong, Young-Min Jung, Siyeon Kim, Jong-Hun Kim, Hyunho Yeo and Dong-Un Lee
Link: https://www.mdpi.com/2304-8158/12/3/430

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