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The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat
Author(s):
Monika Wereńska
,
Gabriela Haraf
,
Andrzej. Okruszek
,
Weronika Marcinkowska
,
Janina Wołoszyn
Publication date:
2022
Journal:
Foods
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Applied use of fungi
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DOI::
10.3390/foods12010129
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