Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls
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| Description | scientific article published on 24 June 2019 |
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author: Anna Draszanowska Renata Pietrzak-Fiećko Monika Modzelewska-Kapituła |
| Publication date | June 24, 2019 |
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