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Journal of Food Engineering 106 (2) 134 (2011)
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A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization

A. G. Belozerov, Y. M. Berezovskiy, I. A. Korolev and T. A. Sarantsev
Theory and practice of meat processing 5 (4) 29 (2020)
DOI: 10.21323/2414-438X-2020-5-4-29-34
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Changes in the Physico-Chemical Properties of Persimmon (Diospyros kaki Thunb.) During Drying and Quality Deterioration During Storage

Xiwu Jia, Nakako Katsuno and Takahisa Nishizu
Reviews in Agricultural Science 8 1 (2019)
DOI: 10.7831/ras.8.0_1
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