Listar Artículos de revista ISFOOD - ISFOOD aldizkari artikuluak por tema "Veal"
Mostrando ítems 1-1 de 1
-
High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties
Modern technologies such as high-hydrostatic pressure processing (HPP) and sous-vide cooking (SVCOOK) have not been fully assessed for improving the quality of veal patties. The effects of HPP alone or combined with SVCOOK ...