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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

MDPI offers high quality article reprints with convenient shipping to destinations worldwide. Each reprint features a 270 gsm bright white cover and 105 gsm premium white paper, bound with two stitches for durability and printed in full color. The cover design is customized to your article and designed to be complimentary to the journal.

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