Cite
HARVARD Citation
Wang, X. et al. (2021). A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment. Journal of food processing and preservation. 45 (1), p. n/a. [Online].
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Wang, X. et al. (2021). A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment. Journal of food processing and preservation. 45 (1), p. n/a. [Online].