Using plant-based compounds as preservatives for meat products: A review

Author:

Olvera-Aguirre Gabriel,Piñeiro-Vázquez Ángel Trinidad,Sanginés-García José RobertoORCID,Sánchez Zárate AdrianaORCID,Ochoa-Flores Angélica Alejandra,Segura-Campos Maira Rubi,Vargas-Bello-Pérez EinarORCID,Chay-Canul Alfonso Juventino

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference89 articles.

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2. An overview of the nutritional value of beef and lamb meat from South America;Cabrera;Meat Sci.,2014

3. Sheep: Meat;Ponnampalam,2015

4. The effect of feed restriction, sex and age on the carcass composition and meat quality of nutrias (Myocastor coypus);Tůmová;Meat Sci.,2021

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