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Journal: Foods, 2020
Volume: 9
Number: 1537

Article: Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products
Authors: by Sandra Zavadlav, Marijana Blažić, Franco Van de Velde, Charito Vignatti, Cecilia Fenoglio, Andrea M. Piagentini, María Elida Pirovani, Cristina M. Perotti, Danijela Bursać Kovačević and Predrag Putnik
Link: https://www.mdpi.com/2304-8158/9/11/1537

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