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Journal: Molecules, 2013
Volume: 18
Number: 12538
Article:
Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)
Authors:
by
Jose Sanchez Del Pulgar, Mar Roldan and Jorge Ruiz-Carrascal
Link:
https://www.mdpi.com/1420-3049/18/10/12538
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