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bibliographicCitation Li Y, Li C, Chen M, Liu Z, Zeng M, Hu Y. Sous‐vide cooking endows a better microstructure for hairtail (Trichiurus lepturus) than traditional cooking: Mechanisms of moisture migration. Journal of Food Science. 2022 Aug;87(9):3953–64. doi: 10.1111/1750-3841.16260.
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title Sous‐vide cooking endows a better microstructure for hairtail (Trichiurus lepturus) than traditional cooking: Mechanisms of moisture migration
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