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Sous Vide New York Steak @53.3C 6h : Blistered Shishito Peppers and Roasted Fermented Garlic in 2020 | Stuffed peppers, Sous vide recipes beef, Sous vide recipes
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Cutting force of the sous-vide-cooked beefs (60 °C, 6 h) and reheated... | Download Scientific Diagram
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