Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage

  1. Janardhanan, R.
  2. Olarte, C.
  3. Sanz, S.
  4. Rota, C.
  5. Beriain, M.J.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 2

Tipus: Article

DOI: 10.3390/FOODS12020289 GOOGLE SCHOLAR lock_openAccés obert editor
Repositori institucional: lock_openAccés obert Editor

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus