Statistics for Effect of Variable Pressure-assisted Immersion Process Using (−)-epicatechin on the Color, Flavor, and Polycyclic Aromatic Hydrocarbons Content in Roasted Beef Meat
Total visits
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| Effect of Variable Pressure-assisted Immersion Process Using (−)-epicatechin on the Color, Flavor, and Polycyclic Aromatic Hydrocarbons Content in Roasted Beef Meat | 1 |
Total visits per month
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| November 2023 | 0 |
| December 2023 | 0 |
| January 2024 | 0 |
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| March 2024 | 0 |
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File Visits
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| Hui et al._2023_Effect of variable pressure-assisted immersion process.pdf | 31 |
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| New Zealand | 1 |
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| Auckland | 1 |