High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties

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Authors: Rasmi Janardhanan, Nelson Huerta-Leidenz, Francisco C Ibañez, Maria Jose Beriain

Journal title: LWT - Food Science and Technology

Journal number: 173

Journal publisher: Academic Press

Published year: 2023

Published pages: 114273

DOI identifier: 10.1016/j.lwt.2022.114273

ISSN: 0023-6438