Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation-Reference-Cited by-同舟云学术

Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation

Published:2019-01-15 Issue:3 Volume:43 Page:e13877
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Albuquerque G. N.¹,Costa R. G.¹,Barba Francisco J.²^ORCID,Gómez Belén³,Ribeiro N. L.¹,Beltrão Filho E. M.¹,Sousa S.¹,Santos J. G.¹,Lorenzo Jose Manuel³^ORCID

Affiliation:

1. Programa de Pós Graduação em Tecnologia Agroalimentar Universidade Federal da Paraíba Bananeiras‐Paraíba Brasil

2. Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area Universitat de València València Spain

3. Centro Tecnológico de la Carne de Galicia Ourense Spain

Funder

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13877

Reference50 articles.

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2. Multivariate data analysis of Cavourmas — a Greek cooked meat product

3. Prevalence of staphylococcal enterotoxins, toxin genes and genetic-relatedness of foodborne Staphylococcus aureus strains isolated in the Marmara Region of Turkey

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