Statistics for Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
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| Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations | 0 |
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| January 2024 | 0 |
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| March 2024 | 0 |
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| 2019100187_Gomez_PsychochemicalSensory.pdf | 4 |