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Effects of Low-Frequency Electromagnetic Field on the Physicochemical Properties of Freeze-Thawed Mongolian Cheese

Xueyan Yun1, Yawen Deng1, Yangyang Wang1

  • 1College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Foods (Basel, Switzerland)
|April 28, 2023
PubMed

Keywords:
freeze–thawed Mongolian cheeselow-frequency electromagnetic fieldmicrostructurerheological propertiestexture quality

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