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Texture, Color and Sensory Evaluation of Beef Steak Treated with High Pressure Processing Prior to Sous Vide Cooking

Proceedings article published in 2017 by Shengqian Sun, Gary Sullivan, Faith Rasmussen, George Cavender ORCID
This paper was not found in any repository; the policy of its publisher is unknown or unclear.
This paper was not found in any repository; the policy of its publisher is unknown or unclear.

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