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Journal: Foods, 2023
Volume: 12
Number: 3452

Article: The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat
Authors: by Man Zhang, Cuncun Fu, Mengfei Chen and Changhai Jin
Link: https://www.mdpi.com/2304-8158/12/18/3452

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