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Effect of high–hydrostatic pressure processing and sous-vid..:
Janardhanan, Rasmi
;
Virseda, Paloma
;
Huerta-Leidenz, Nelson
.
Meat Science. 188 (2022) - p. 108772 , 2022
Link:
https://doi.org/10.1016/j.meatsci.2022.108772
RT Journal T1
Effect of high–hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2022.108772&Exemplar=1&LAN=DE A1 Janardhanan, Rasmi A1 Virseda, Paloma A1 Huerta-Leidenz, Nelson A1 Beriain, Maria Jose PB Elsevier BV YR 2022 SN 0309-1740 JF Meat Science VO 188 SP 108772 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2022.108772 DO https://doi.org/10.1016/j.meatsci.2022.108772 SF ELIB - SuUB Bremen
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