Strategies to increase the shelf life of meat and meat products with phenolic compounds

Advances in Food and Nutrition Research - Tập 98 - Trang 171-205 - 2021
Paulo E.S. Munekata1, Mirian Pateiro1, Elisa Rafaela Bonadio Bellucci2, Rubén Domínguez1, Andrea Carla da Silva Barretto2, José M. Lorenzo1,3
1Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain
2Department of Food Technology and Engineering, UNESP—São Paulo State University, São José do Rio Preto, SP, Brazil
3Facultad de Ciencias de Ourense, Área de Tecnología de los Alimentos, Universidad de Vigo, Ourense, Spain

Tài liệu tham khảo

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