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Journal: Processes, 2022
Volume: 10
Number: 1229
Article:
Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat
Authors:
by
Konan Charles Aimeric N’Gatta, Alain Kondjoyan, Raphael Favier, Jason Sicard, Jacques Rouel, Dominique Gruffat and Pierre-Sylvain Mirade
Link:
https://www.mdpi.com/2227-9717/10/6/1229
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