Gómez Bastida, I., Ibáñez Moya, F. C., & Beriain Apesteguía, M. J. (2019). Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations.
Citación estilo ChicagoGómez Bastida, Inmaculada, Francisco C. Ibáñez Moya, y María José Beriain Apesteguía. Physicochemical and Sensory Properties of Sous Vide Meat and Meat Analog Products Marinated and Cooked At Different Temperature-time Combinations. 2019.
Cita MLAGómez Bastida, Inmaculada, Francisco C. Ibáñez Moya, y María José Beriain Apesteguía. Physicochemical and Sensory Properties of Sous Vide Meat and Meat Analog Products Marinated and Cooked At Different Temperature-time Combinations. 2019.
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