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Journal: MoleculesVolume: 27Number: 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:
  • Marian Gil,
  • Mariusz Rudy* and
  • Renata Stanisławczyk
  • et al.
Link: https://www.mdpi.com/1420-3049/27/21/7307

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