Cite
HARVARD Citation
Madore, K. et al. (n.d.). Establishing best practices for sous vide preparation of larger boneless beef & pork cuts. Meat science. pp. 132-. [Online].
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Madore, K. et al. (n.d.). Establishing best practices for sous vide preparation of larger boneless beef & pork cuts. Meat science. pp. 132-. [Online].