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Journal: Foods, 2025
Volume: 14
Number: 279
Article:
Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties
Authors:
by
Zongna Teng, Xiaoyue He, Liuqing Wang, Limin Xu, Chuyi Jiao and Jiwang Chen
Link:
https://www.mdpi.com/2304-8158/14/2/279
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