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Characteristics of Human Brain Activity during the Evaluation of Service-to-Service Brand Extension.
Front Hum Neurosci. 2018 Feb 9;12:44. doi: 10.3389/fnhum.2018.00044. eCollection 2018.
Front Hum Neurosci. 2018.
PMID: 29479313
Free PMC article.
Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham.
Song DH, Yang NE, Seomoon KM, Jang IS, Chin KB, Kim HW.
Song DH, et al.
Poult Sci. 2023 Mar;102(3):102444. doi: 10.1016/j.psj.2022.102444. Epub 2022 Dec 21.
Poult Sci. 2023.
PMID: 36603520
Free PMC article.
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