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 | 7 |
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| October 2024 | 0 |
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| 480510 PDF.pdf | 32 |
| 1-s2.0-S0308814623020605-mmc1.docx | 2 |