Meat and meat products: animal species, products, processing, quality, and shelf life
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Publisher
Elsevier
Reference153 articles.
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2. Changes in proteolysis during the dry-cured processing of refrigerated and frozen loin;Abellán;LWT-Food Science and Technology,2018
3. Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken;Aguirre;Poultry Science,2018
4. Alternatives to nitrite in processed meat: Up to date;Alahakoon;Trends in Food Science & Technology,2015
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