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A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen
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Textural effect of chilling hot Longissimus dorsi muscle with solid CO(2)

M V Swain1, A J Gigiel, G Limpens

  • 1Food Refrigeration and Process Engineering Research Centre (FRPERC), University of Bristol, Churchill Building, Langford, Bristol BS40 5DU, UK.

Meat Science
|November 9, 2011
PubMed

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