Cite
MLA Citation
K. Madore et al.. “Establishing best practices for sous vide preparation of larger boneless beef & pork cuts.” Meat science, vol. 112, n.d., pp. 132–. http://access.bl.uk/ark:/81055/vdc_100029859497.0x000010
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K. Madore et al.. “Establishing best practices for sous vide preparation of larger boneless beef & pork cuts.” Meat science, vol. 112, n.d., pp. 132–. http://access.bl.uk/ark:/81055/vdc_100029859497.0x000010