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Journal: Foods, 2021
Volume: 10
Number: 512

Article: Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket
Authors: by Feng Ming Chian, Lovedeep Kaur, Indrawati Oey, Thierry Astruc, Suzanne Hodgkinson and Mike Boland
Link: https://0-www-mdpi-com.brum.beds.ac.uk/2304-8158/10/3/512

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