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Journal: FoodsVolume: 11Number: 2251
Article: Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms
- Authors:
- Hengpeng Wang1,2,†,
- Ziwu Gao1,† and
- Xiuyun Guo1
- et al.
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