A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018

A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)

Published:2021-12 Issue: Volume:150 Page:110792
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Roobab Ume^ORCID,Khan Abdul Waheed,Lorenzo Jose M.,Arshad Rai Naveed,Chen Bo-Ru,Zeng Xin-An,Bekhit Alaa El-Din,Suleman Raheel,Aadil Rana Muhammad

Funder

China Scholarship Council

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Elsevier BV

Subject

Food Science

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5. Active packaging using an olive leaf extract and high-pressure processing for the preservation of sliced dry-cured shoulders from Iberian pigs;Amaro-Blanco;Innovative Food Science and Emerging Technologies,2018

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