Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies-Reference-Cited by-同舟云学术

Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies

Published:2021-04-15 Issue:12 Volume:56 Page:6142-6156
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Karwowska Małgorzata¹^ORCID,Stadnik Joanna¹^ORCID,Stasiak Dariusz M.¹^ORCID,Wójciak Karolina¹^ORCID,Lorenzo José M.²³^ORCID

Affiliation:

1. Department of Meat Technology and Food Quality University of Life Sciences in Lublin ul. Skromna 8 Lublin 20‐704 Poland

2. Centro Tecnológico de la Carne de Galicia Rúa Galicia No 4 Parque Tecnológico de Galicia San Cibrao das Viñas Ourense 32900 Spain

3. Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense 32004 Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15060

Reference98 articles.

1. The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages

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4. Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages

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