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Effects of Variable Temperature and High Humidity Combined with Low Voltage Electrostatic Field Treatment on Thawing Effect and Protein Oxidation of Beef
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| 其它 | Wang, Yuhang, et al. "Effects of Variable Temperature and High Humidity Combined with Low Voltage Electrostatic Field Treatment on Thawing Effect and Protein Oxidation of Beef." Science and Technology of Food Industry, vol. 47, no. 3, 2026, pp. 120-128. |
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