Abstract
The effects of a high pressure assisted thawing process (HPATP) at 50, 100, 150 and 200MPa at 15ºC on the physical properties of frozen pork,
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The effects of a high pressure assisted thawing process (HPATP) at 50, 100, 150 and 200MPa at 15ºC on the physical properties of frozen pork,
View all access options for this article.