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    Sous Vide Cookery: Foodservice Application for Larger, Less Tender Cuts by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, João Neto

    Published 2015-11-01
    “…Written by Chad Carr, Derek Griffing, Kaylie Madore, Dwain Johnson, Jason Scheffler, and João Neto, and published by the UF Department of Animal Sciences, September 2015. …”
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