Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms.

@article{DominguezHernandez2018LowtemperatureLC,
  title={Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms.},
  author={Elisa Dominguez-Hernandez and Alvija {\vS}ala{\vs}evi{\vc}ienė and Per Ertbjerg},
  journal={Meat science},
  year={2018},
  volume={143},
  pages={
          104-113
        }
}

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