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Journal: FoodsVolume: 9Number: 26
Article: Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods
  • Authors:
  • Ming-Ming Zhu1,2,3,*,
  • Ze-Yu Peng1 and
  • Sen Lu1
  • et al.
Link: https://www.mdpi.com/2304-8158/9/1/26

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