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The Effects of High Hydrostatic Pressure Treatment on the Quality Characteristics and the Protein Structure of Vacuum-Packed Fresh Pork and Wild Boar Meats by Koppány Majzinger, Bernadett Kovács-Bányász, Zsuzsanna Horváth-Mezőfi, Enikő Pósa, Barbara Csehi, Géza Hitka, Boglárka Alpár, Ildikó Csilla Nyulas-Zeke
Published 2025-02-01
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