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    Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef

    Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef von Çokgezme, Ömer Faruk, Döner, Deniz, Çevik, Mutlu, Kemahlıoğlu, Ali Varsın, İçier, Filiz

    Veröffentlicht in Journal of food engineering

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