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Physicochemical characteristics and shelf‐life of beef treated with high intensity ultrasound
Physicochemical characteristics and shelf‐life of beef treated with high intensity ultrasound
2021
Cristina Valenzuela
Iván Adrián García-Galicia
Larysa Paniwnyk
Alma Delia Alarcón-Rojo
Keywords:
Environmental science
high intensity
Food science
Ultrasound
foodborne bacteria
Shelf life
Correction
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