Corrigendum to “State/phase transitions induced by ice recrystallization and its influence on the mechanical properties of potatoes (Solanum tuberosum L.)Var. Russet Brown”[J. Food Eng. 251(2019)45–56](S0260877419300408)(10.1016/j.jfoodeng.2019.02.002)
Journal of Food Engineering（2020）
Key words
ice recrystallization,state/phase transitions,potatoes,corrigendum
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