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Journal: Foods, 2021
Volume: 10
Number: 1610

Article: Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat
Authors: by Wiesław Przybylski, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Piotr Sałek and Kacper Pakuła
Link: https://www.mdpi.com/2304-8158/10/7/1610

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