# Effect of high–hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties

> Research article (Meat Science, 2022) · cited 15× · AI/ML

**Wikidata**: [openalex:W4213356189](https://www.wikidata.org/wiki/openalex:W4213356189)  
**Source**: https://4ort.xyz/entity/effect-of-highhydrostatic-pressure-processing-and-sous-vide-cooking-on-physicochemical-traits-of-biceps-femoris-veal-pat