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Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1 | Journal of Agricultural and Food Chemistry
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Technique – The Cook's Digest
Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1 | Journal of Agricultural and Food Chemistry
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