Production of Traditional Mediterranean Meat Products
Tipo de Publicación: Libros
Pais:España
Ano: 2022
Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)
Tipo de Publicación: Artículos
Pais:España
Ano: 2021
Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties
Tipo de Publicación: Artículos
Pais:España
Ano: 2021
Plant extracts obtained with green solvents as natural antioxidants in fresh meat products
Tipo de Publicación: Artículos
Pais:
Ano: 2021
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions
Tipo de Publicación: Artículos
Pais:España
Ano: 2021
Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina
Tipo de Publicación: Artículos
Pais:
Ano: 2021
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
Tipo de Publicación: Artículos
Pais:
Ano: 2021
Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy
Tipo de Publicación: Artículos
Pais:
Ano: 2021
The role of phenolic compounds against Listeria monocytogenes in food. A review
Tipo de Publicación: Artículos
Pais:
Ano: 2021
Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review
