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Journal: Molecules, 2022
Volume: 27
Number: 7307
Article:
Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat
Authors:
by
Marian Gil, Mariusz Rudy, Renata Stanisławczyk and Paulina Duma-Kocan
Link:
https://www.mdpi.com/1420-3049/27/21/7307
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