High intensity ultrasound homogenizes and improves quality...

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High intensity ultrasound homogenizes and improves quality of beef longissimus dorsi

CARRILLO-LOPEZ, Luis Manuel, LUNA-RODRIGUEZ, Lorena, ALARCON-ROJO, Alma D., HUERTA-JIMENEZ, Mariana
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Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/fst.05218
Date:
November, 2018
File:
PDF, 1.31 MB
english, 2018
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