Statistics for High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties
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| High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties | 0 |
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| January 2024 | 0 |
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| Janardhanan_HighpressureProcessing.pdf | 4 |