The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

por Gómez, Inmaculada, Janardhanan, Rasmi, Ibañez, Francisco C., Beriain, María José
Publicado 2020

Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement

por Janardhanan, Rasmi, González-Diez, Mikel, Ibañez, Francisco C., Beriain, Maria Jose
Publicado 2022

Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage

por Janardhanan, Rasmi, Olarte, Carmen, Sanz, Susana, Rota, Carmina, Beriain, María José
Publicado 2023