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New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review
Bolumar, Tomas, Enneking, Mathias, Toepfl, Stefan, Heinz, VolkerVolume:
95
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.04.039
Date:
December, 2013
File:
PDF, 632 KB
english, 2013