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Journal: Foods, 2022
Volume: 11
Number: 2135
Article:
Comparison between the Volatile Compounds and Physicochemical and Sensory Characteristics of Reverse-Seared and Conventionally Seared Beef Steaks
Authors:
by
In Young Lee, Boram Kim and Nami Joo
Link:
https://www.mdpi.com/2304-8158/11/14/2135
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