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Thermal-assisted pressure processing: effects of marination, temperature, and pressure level on physicochemical, color and textural parameters of Superficial pectoralis beef muscle
by
Silva Paz, Reynaldo Justino
,
Sancho, Ana Maria
,
Vaudagna, Sergio Ramon
,
Szerman, Natalia
Published 2025
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Escabechado
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Institution
Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina)
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Format
Artículo
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Author
Sancho, Ana Maria
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Silva Paz, Reynaldo Justino
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Szerman, Natalia
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Vaudagna, Sergio Ramon
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Language
Inglés
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