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Theory and practice of meat processing

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Fickak A., Othman M., Hobani A., Mohamed G., Al- Ghamdi S., Alfaifi B., Elamin W. Combined effects of different temperature-time modes on the mechanical characteristics of sous-vide and conventional oven-cooked camel meat. Theory and practice of meat processing. 2024;9(2):153-159. https://doi.org/10.21323/2414-438X-2024-9-2-153-159



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