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A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin
Seung-Hoon Jwa, Yong-An Kim, Van-Ba Hoa, In-Ho Hwang

DOI: https://doi.org/10.5713/ajas.19.0667

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