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Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations | 312 |
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Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations | 7 | 0 | 3 | 4 | 2 | 1 | 0 |
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author version.pdf | 570 |
OZUNA INFLUENCE OF HIGH INTENSITY ULTRASOUND.pdf | 4 |
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