Physicochemical Properties of Pork Loin Marinated in Kefir, Yoghurt or Buttermilk and Cooked Sous Vide [Pdf]

Acta Scientiarum Polonorum, Technologia Alimentaria - Poland
doi 10.17306/j.afs.2019.0642
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Food Science
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Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)

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