Dielectric and thermophysical properties of different beef meat blends over a temperature range of −18 to +10°C
- 31 August 2008
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 79 (4), 740-747
- https://doi.org/10.1016/j.meatsci.2007.11.005
Abstract
No abstract availableKeywords
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