Food Vegetable and Fruit Waste Used in Meat Products
Author:
Affiliation:
1. Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Toluca de Lerdo, México
2. Laboratorio de Carnes, Centro Nacional de Investigación Disciplinaria en Fisiología y Mejoramiento Animal, INIFAP, Querétaro, México
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1740732
Reference133 articles.
1. Bacterial spoilage of meat and cured meat products
2. Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review
3. Oxidative processes in meat and meat products: Quality implications
4. Agro-industrial potential of exotic fruit byproducts as a source of food additives
5. Food Additives and Sensitivities
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