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1541-4337.12157
1541-4337.12157
http://dx.doi.org/10.1111/1541-4337.12157
Immersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the Art
P356
Q57635619-8E25ACE2-DEE3-4360-AD35-49935BB0C243
P356
1541-4337.12157
http://dx.doi.org/10.1111/1541-4337.12157