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Fluctuated Low Temperature Combined with High-Humidity Thawing to Reduce Physicochemical Quality Deterioration of Beef

High-humidity ThawingHealth SciencesAnimal ScienceAnimal NutritionAgricultural EconomicsPhysicochemical Quality DeteriorationEducationAnimal ProductionFood QualityMeat QualityMeat ScienceQuality DeteriorationFood SafetyLow Temperature