Statistics for Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility
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| Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility | 4 |
Total visits per month
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| May 2024 | 0 |
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| August 2024 | 3 |
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File Visits
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| Published version.pdf | 19 |
| Evidence.docx | 2 |