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An improvement in the immersion freezing process for frozen dough via ultrasound irradiation

✍ Scribed by Song-Qing Hu; Guang Liu; Lin Li; Zhi-Xin Li; Yi Hou


Book ID
119297272
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
848 KB
Volume
114
Category
Article
ISSN
0260-8774

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