Influence of long cold ischemia preservation time on ultrastructural morphology of donor heart
Conclusions: the preservation time, light, oxygen, temperature and so on greatly affect the acid value and peroxide value of the Fried food.
Influence of long cold ischemia preservation time on ultrastructural morphology of donor heart
Conclusions: the preservation time, light, oxygen, temperature and so on greatly affect the acid value and peroxide value of the Fried food.