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Anna C Dilger
Anna C Dilger
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Immersion (virtual reality)
sous vide
Food science
Tenderness
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End-point temperature and tenderness variability in pork and beef cooked to varying degrees of doneness using sous-vide style immersion heaters and grills
2021
Anna C Dilger
B. N. Harsh
Dani C Shirey
Erin E. Bryan
Jack Redifer
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