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APA Citation
Naqvi, Z. B., Thomson, P. C., Ha, M., Campbell, M. A., McGill, D. M., Friend, M. A., & Warner, R. D. (2021). effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals. Meat science, 175, . http://access.bl.uk/ark:/81055/vdc_100122689878.0x00002b