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
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| Combined effect of high hydrostatic pressure, sous-vide cooking, and carvacrol on the quality of veal, plant-based, and hybrid patties during storage | 0 |
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| January 2024 | 0 |
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| Janardhanan_CombinedEffect.pdf | 3 |