Statistics for Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of biceps femoris veal patties
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| Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of biceps femoris veal patties | 143 |
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| February 2025 | 0 |
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| Janardhanan_EffectHigh_1656503519376_41572.pdf | 202 |
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