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A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance by Jaksuma Pongsetkul, Nachomkamon Saengsuk, Supatcharee Siriwong, Kanjana Thumanu, Jirawat Yongsawatdigul, Soottawat Benjakul
Published 2024-04-01
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