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Now showing items 21-30 of 41
Red beetroot. A potential source of natural additives for the meat industry
- article
- Enxeñaría química
Antioxidant and antimicrobial activity of porcine liver hydrolysates using Flavourzyme
- article
- Enxeñaría química
Natural antioxidants from seeds and their application in meat products
- article
- Enxeñaría química
Autochthonous probiotics in meat products: selection, identification, and their use as starter culture
- article
- Enxeñaría química
Protein oxidation in muscle foods: a comprehensive review
- article
- Química analítica e alimentaria
- Enxeñaría química