Steam assisted hybrid cooking behavior of semitendinosus muscle: heterocyclic amines formation, soluble protein degradation, fat retention, surface color, and cooking value için istatistikler
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| Steam assisted hybrid cooking behavior of semitendinosus muscle: heterocyclic amines formation, soluble protein degradation, fat retention, surface color, and cooking value | 5 |
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| Mart 2026 | 1 |
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| hilal_isleroglu.pdf | 1 |
