Effect of high–hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties

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Authors: Rasmi Janardhanan, Paloma Virseda, Nelson Huerta-Leidenz, Maria Jose Beriain

Journal title: Meat Science

Journal publisher: Elsevier BV

Published year: 2022

DOI identifier: 10.1016/j.meatsci.2022.108772

ISSN: 0309-1740