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, A. Andersson, and E. Tornberg. 2001. The of Refrigeration 28:1040–1047. effect of the freezing rate on the quality of hamburger. Miles, C. A., M. J. Morley, and M. Rendell. 1999. High In Rapid Cooling of Food, Meeting of IIR Commission power ultrasonic thawing of frozen foods. Journal of C2, Bristol, UK, Section 2. Food Engineering 39:151–159. Suzuki, A., K. Kim, H. Tanji, T. Nishiumu, and Y. Miller, E., L. C. Hoover, A. L. Guerra, K. L. Huffman, Ikeuchi. 2006. Application of high hydrostatic pres- K. S. Tinney, C. B. Ramsey, H. C. Brittin, and L. M. sure to meat and meat processing. In Advanced Huffman. 1995. Consumer acceptability of beef steak Technologies for Meat Processing, edited by L. M. L. tenderness in the home and restaurant. Journal of Nollet and F. Toldra. Boca Raton, Fla.: CRC Press,

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