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The Quality Characteristics of Foods by Applying Liquid Immersion Freezing Technology
The Quality Characteristics of Foods by Applying Liquid Immersion Freezing Technology
2020
Jae Gak Yu
Hye Jung Park
Kyoung Hwa Um
Won Dae Chung
Keywords:
Materials science
Metallurgy
Immersion (virtual reality)
Frost (temperature)
quality characteristics
Correction
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