Published in
Wiley, Comprehensive Reviews in Food Science and Food Safety, 6(14), p. 785-795, 2015
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Immersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the Art
Journal article published in 2015 by
Chao-Hui Feng 
,
Cheng Li
,
Cheng Li
This paper was not found in any repository, but could be made available legally by the author.
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