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Author: Nurul Huda
1 Articles are founded.
Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus
Food Sci Anim Resour 2023;43(3):491-501.
https://doi.org/10.5851/kosfa.2023.e11
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https://doi.org/10.5851/kosfa.2023.e11