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Journal: Processes, 2023
Volume: 11
Number: 182
Article:
Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat
Authors:
by
Ali I. Hobani, Moath B. Othman, Adil A. Fickak and Gamaleldin M. Suliman
Link:
https://www.mdpi.com/2227-9717/11/1/182
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