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Journal: Foods, 2024
Volume: 13
Number: 280

Article: Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking
Authors: by Joko Sujiwo, Sangrok Lee, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Yousung Jung and Aera Jang
Link: https://www.mdpi.com/2304-8158/13/2/280

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