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Journal: FoodsVolume: 12Number: 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:
  • Se-Ho Jeong1,
  • Young-Min Jung1,2 and
  • Siyeon Kim1
  • et al.
Link: https://www.mdpi.com/2304-8158/12/3/430

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