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Now showing items 1-9 of 9
Recent discoveries in the field of lipid bio-based ingredients for meat processing
- article
- Enxeñaría química
Plant extracts obtained with green solvents as natural antioxidants in fresh meat products
- article
- Enxeñaría química
Protein oxidation in muscle foods: a comprehensive review
- article
- Química analítica e alimentaria
- Enxeñaría química
Antioxidant and antimicrobial activity of porcine liver hydrolysates using Flavourzyme
- article
- Enxeñaría química
Autochthonous probiotics in meat products: selection, identification, and their use as starter culture
- article
- Enxeñaría química