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Page 1
The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects.
Foods. 2020 Oct 7;9(10):1416. doi: 10.3390/foods9101416.
Foods. 2020.
PMID: 33036478
Free PMC article.
Review.
Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement.
Janardhanan R, González-Diez M, Ibañez FC, Beriain MJ.
Janardhanan R, et al.
Foods. 2022 Nov 17;11(22):3678. doi: 10.3390/foods11223678.
Foods. 2022.
PMID: 36429270
Free PMC article.
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Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties.
Janardhanan R, Virseda P, Huerta-Leidenz N, Beriain MJ.
Janardhanan R, et al.
Meat Sci. 2022 Jun;188:108772. doi: 10.1016/j.meatsci.2022.108772. Epub 2022 Feb 16.
Meat Sci. 2022.
PMID: 35228139
Free article.
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Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage.
Janardhanan R, Olarte C, Sanz S, Rota C, Beriain MJ.
Janardhanan R, et al.
Foods. 2023 Jan 8;12(2):289. doi: 10.3390/foods12020289.
Foods. 2023.
PMID: 36673381
Free PMC article.
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