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    Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging

    Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging von Fadeyibi, Adeshina, Akanbi, Olawale Peter, Kayode, Asaju Tesleem

    Veröffentlicht in Food and bioprocess technology

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