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Red beetroot. A potential source of natural additives for the meat industry
- article
- Enxeñaría química
Recent discoveries in the field of lipid bio-based ingredients for meat processing
- article
- Enxeñaría química
Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage
- article
- Enxeñaría química
Protein oxidation in muscle foods: a comprehensive review
- article
- Química analítica e alimentaria
- Enxeñaría química
Autochthonous probiotics in meat products: selection, identification, and their use as starter culture
- article
- Enxeñaría química