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APA Citation
Sun, S., Sullivan, G., Stratton, J., Bower, C., & Cavender, G. (2017). effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking. Lebensmittel-Wissenschaft + Technologie =, 86, 185–192. http://access.bl.uk/ark:/81055/vdc_100049840678.0x000064