Thermal analysis of the goods of pressurization on those homogenized meat with protein of it captures, fiber of apple and starch de potato . Ciencia y Tecnología de Alimentos, [S. l.], v. 20, n. 1, p. 9–16, 2024. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/659. Acesso em: 4 aug. 2025.