Information for "Effect of Temperature Treatment method through the SousVide Technique on the High quality associated with Hen Beef"
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Basic information
| Display title | Effect of Temperature Treatment method through the SousVide Technique on the High quality associated with Hen Beef |
| Default sort key | Effect of Temperature Treatment method through the SousVide Technique on the High quality associated with Hen Beef |
| Page length (in bytes) | 3,621 |
| Page ID | 1326567 |
| Page content language | English (en) |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
Page protection
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
Edit history
| Page creator | Hempname2 (Talk | contribs) |
| Date of page creation | 10:40, 1 April 2024 |
| Latest editor | Hempname2 (Talk | contribs) |
| Date of latest edit | 10:40, 1 April 2024 |
| Total number of edits | 1 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 1 |
| Recent number of distinct authors | 1 |
