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Journal: Foods, 2020
Volume: 9
Number: 1674

Article: The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle
Authors: by Se-Ho Jeong, Eui-Chan Kim and Dong-Un Lee
Link: https://www.mdpi.com/2304-8158/9/11/1674

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