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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2023

Volumen: 12

Número: 2

Type: Article

DOI: 10.3390/FOODS12020289 GOOGLE SCHOLAR lock_openAccès ouvert editor
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La source de données: Scopus