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Journal: Processes, 2024
Volume: 12
Number: 1577

Article: Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability
Authors: by Renata Stanisławczyk, Jagoda Żurek, Mariusz Rudy, Marian Gil, Anna Krajewska and Dariusz Dziki
Link: https://www.mdpi.com/2227-9717/12/8/1577

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