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Journal: Foods, 2020
Volume: 9
Number: 26

Article: Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods
Authors: by Ming-Ming Zhu, Ze-Yu Peng, Sen Lu, Hong-Ju He, Zhuang-Li Kang, Han-Jun Ma, Sheng-Ming Zhao and Zheng-Rong Wang
Link: https://www.mdpi.com/2304-8158/9/1/26

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