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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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