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    Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak

    Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak by Ashkan Jebelli Javan, Fatemeh Mirhaj, Nasim Khorshidian, Mehrdad Mohammadi

    Published 2025-06-01
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