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Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process

Author:

Bao-guo Xu,Min Zhang,Bhesh Bhandari,Jincai Sun,Zhongxue Gao

Publication:

Innovative Food Science & Emerging Technologies

Publisher:

Elsevier

Date:

June 2016

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