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Journal: Appl. Sci., 2025
Volume: 15
Number: 12282
Article:
Sous-Vide Processing as a Method for Standardising the Quality of Beef from Holstein-Friesian Bulls: The Effect of Time on Tenderness
Authors:
by
Katarzyna Tkacz, Zenon Nogalski and Monika Modzelewska-Kapituła
Link:
https://www.mdpi.com/2076-3417/15/22/12282
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