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Journal: Sustainability, 2020
Volume: 12
Number: 7606
Article:
The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption
Authors:
by
Artur Głuchowski, Ewa Czarniecka-Skubina and Maria Buła
Link:
https://www.mdpi.com/2071-1050/12/18/7606
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