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Author: Wonhyoung Park
1 Articles are founded.
Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken
Food Sci Anim Resour 2025 [published online ahead of print: Mar 25, 2025]
https://doi.org/10.5851/kosfa.2025.e21
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https://doi.org/10.5851/kosfa.2025.e21