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Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast hamopen access

Song, D.H.; Yang, N.E.; Seomoon, K.M.; Jang, I.S.; Chin, K.B.; Kim, H.W.

ArticleIssue Date2023CitationPoultry Science, v.102, no.3PublisherPoultry Science Association Inc.
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