Statistics for Combined effect of high hydrostatic pressure, sous-vide cooking, and carvacrol on the quality of veal, plant-based, and hybrid patties during storage
Total visits
| views | |
|---|---|
| Combined effect of high hydrostatic pressure, sous-vide cooking, and carvacrol on the quality of veal, plant-based, and hybrid patties during storage | 101 |
Total visits per month
| views | |
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| February 2025 | 0 |
| March 2025 | 0 |
| April 2025 | 0 |
| May 2025 | 0 |
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| August 2025 | 0 |
File Visits
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| Janardhanan_CombinedEffect.pdf | 112 |
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