Botani : Publikasi Ilmu Tanaman dan Agribisnis
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Artikel Review : Efektifitas Ultrasound-Assisted Freezing terhadap Laju Pembekuan Frozen Food
. Freezing is a widely used preservation method to extend the shelf life of food, yet conventional freezing often produces large ice crystals that damage tissue structures and reduce product quality. This study aims to evaluate the effectiveness of ultrasound-assisted freezing technology in improvin
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