Buscar por Autor Ortuño, Jordi
Mostrando resultados 1 a 2 de 2
| Vista previa | Fecha de publicación | Fecha de Creación | Título |
|---|---|---|---|
 | 2020 | - | Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display |
| 26-ago-2020 | - | Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display |