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Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Pattiesopen access

Kim, Jihan; Seo, Jin-Kyu; Kim, Hyun-Wook; Kim, Yuan H. Brad

ArticleIssue Date2023CitationMeat and Muscle Biology, v.7, no.1PublisherIowa State University Digital Press
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