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Quality of Pork Loin Subjected to Different Temperature–Time Combinations of Sous Vide Cooking
 
 

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Journal: Appl. Sci., 2025
Volume: 15
Number: 850

Article: Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions
Authors: by Lidia Kurp, Marika Bielecka and Marzena Danowska-Oziewicz
Link: https://www.mdpi.com/2076-3417/15/2/850

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