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Journal: Foods, 2025
Volume: 14
Number: 1958
1958
Article: Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method
Authors: by Marian Gil, Mariusz Rudy, Paulina Duma-Kocan, Renata Stanisławczyk, Aleksandra Wolińska, Anna Krajewska and Dariusz Dziki
Link: https://www.mdpi.com/2304-8158/14/11/1958

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