1. Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
2. Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
3. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy Universitat de València València Spain
4. Centro Tecnológico de la Carne de Galicia Ourense Spain