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Experimental Study for the Tenderness of Meat using Underwater Shock Waves Generation by Wire Electrical Discharges
Experimental Study for the Tenderness of Meat using Underwater Shock Waves Generation by Wire Electrical Discharges
2019
Ayumi Takemoto
H. Kawai
Toshiaki Watanabe
S. Itho
Kazuyuki Hokamoto
Yoshikazu Higa
Osamu Higa
Ken Shimojima
Hirofumi Iyama
Keywords:
Shock wave
Tenderness
Underwater
Materials science
Acoustics
Correction
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