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Journal: Appl. Sci., 2022
Volume: 12
Number: 2365

Article: Sous Vide Cooking Effects on Physicochemical, Microbiological and Sensory Characteristics of Pork Loin
Authors: by Lidia Kurp, Marzena Danowska-Oziewicz and Lucyna Kłębukowska
Link: https://www.mdpi.com/2076-3417/12/5/2365

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