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Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement.
Janardhanan, Rasmi; González-Diez, Mikel; Ibañez, Francisco C; Beriain, Maria Jose.
Affiliation
  • Janardhanan R; Institute for Sustainability & Food Chain Innovation, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, Spain.
  • González-Diez M; Institute for Sustainability & Food Chain Innovation, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, Spain.
  • Ibañez FC; Institute for Sustainability & Food Chain Innovation, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, Spain.
  • Beriain MJ; Institute for Sustainability & Food Chain Innovation, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, Spain.
Foods ; 11(22)2022 Nov 17.
Article in En | MEDLINE | ID: mdl-36429270
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: Country of publication: