Statistics for Effect of different temperature-time combinations on chemical, microbiological, textural and sensorial attributes of sous vide turkey breast meats cooked for extended periods
Total visits
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| Effect of different temperature-time combinations on chemical, microbiological, textural and sensorial attributes of sous vide turkey breast meats cooked for extended periods | 0 |
Total visits per month
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| October 2024 | 0 |
| November 2024 | 0 |
| December 2024 | 0 |
| January 2025 | 0 |
| February 2025 | 0 |
| March 2025 | 0 |
| April 2025 | 0 |