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.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2023

Ausgabe: 12

Nummer: 2

Art: Artikel

DOI: 10.3390/FOODS12020289 GOOGLE SCHOLAR lock_openOpen Access editor
Institutionelles Repository: lock_openOpen Access Editor