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Theory and practice of meat processing

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Da D., Li C. Application of concave induction cooking to improve the texture and flavor of braised pork. Theory and practice of meat processing. 2021;6(4):354-367. https://doi.org/10.21323/2414-438X-2021-6-4-354-367

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)