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Haris Ayub, Asif Ahmad, 2019. Physiochemical changes in sous-vide and conventionally cooked meat. International Journal of Gastronomy and Food Science, Volume 17, 100145. Search in Google Scholar

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Oladipupo Odunayo Olatunde, Soottawat Benjakul, 2021, Sousvide cooking as a systematic approach for quality maintenance and shelf-life extension of crab lump meat, LWT, volume 142, 111004. Search in Google Scholar