Puzelan, A.L., Mohd Radzi , N.R.S. and Ismail, I. 2025. Physicochemical, Microstructural, and Sensory Attributes of Frozen Buffalo Loins Treated with Sodium Tripolyphosphate and Sous-Vide Cooking. Malaysian Applied Biology. 54, 2 (Jun. 2025), 39–45. DOI:https://doi.org/10.55230/mabjournal.v54i2.3252.