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Elsevier, Innovative Food Science and Emerging Technologies, (35), p. 194-203, 2016

DOI: 10.1016/j.ifset.2016.04.011

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Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process

Journal article published in 2016 by Bao-Guo Xu, Min Zhang ORCID, Bhesh Bhandari ORCID, Jincai Sun, Zhongxue Gao
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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