Listar Investigaciones financiadas por la Unión Europea (OpenAire) - Europar Batasunak finantzatutako ikerketak (OpenAire) por tema "Processing"
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Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of biceps femoris veal patties
The effects of non-thermal, high-hydrostatic-pressure processing (HPP) and its combination with sous vide cooking technique (HPP-SVCOOK) on physicochemical traits of veal patties elaborated with top sirloin caps (Biceps ...