Janardhanan, R.; Olarte, C.; Sanz, S.; Rota, C.; Beriain, M.J.
Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage. Foods 2023, 12, 289.
https://doi.org/10.3390/foods12020289
AMA Style
Janardhanan R, Olarte C, Sanz S, Rota C, Beriain MJ.
Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage. Foods. 2023; 12(2):289.
https://doi.org/10.3390/foods12020289
Chicago/Turabian Style
Janardhanan, Rasmi, Carmen Olarte, Susana Sanz, Carmina Rota, and María José Beriain.
2023. "Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage" Foods 12, no. 2: 289.
https://doi.org/10.3390/foods12020289
APA Style
Janardhanan, R., Olarte, C., Sanz, S., Rota, C., & Beriain, M. J.
(2023). Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage. Foods, 12(2), 289.
https://doi.org/10.3390/foods12020289