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Continue to ChatEffects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C - https://avesis.akdeniz.edu.tr/yayin/5c8556b0-ceec-4f28-aa14-5c90c3d00382/effects-of-different-sous-vide-cooking-conditions-on-the-chemical-physical-microbiological-and-sensory-quality-of-fish-and-shrimp-during-storage-at-3-c