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Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat
Dong-Min Shin, Jong Hyeok Yune, Dong-Hyun Kim, Sung Gu Han
Anim Biosci. 2023;36(10):1596-1603. Published online 2023 Jun 26 DOI: https://doi.org/10.5713/ab.23.0039
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