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Tenderization of giant squid (Dosidicus gigas) meat pretreated with pulsed electric field and Asian seabass trypsin with the aid of vacuum impregnation

Author:

Umesh Patil,Suriya Palamae,Bin Zhang,Hui Hong,Lukai Ma,Soottawat Benjakul

Publication:

Food Bioscience

Publisher:

Elsevier

Date:

October 2024

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