Frankfurters Manufactured with Valorized Grape Pomace as a Substitute of Nitrifying Salts

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Detaylı Bibliyografya
Yayımlandı:	Foods vol. 14, no. 3 (2025), p. 391
Yazar:	María Jesús Martín-Mateos
Diğer Yazarlar:	Delgado-Adámez, Jonathan, Díaz-Ponce, María, Tejerina, David, María Rosario Ramírez-Bernabé
Baskı/Yayın Bilgisi:	MDPI AG
Konular:	Madrid Spain Spain Humidity pH Food Ingredients Substitutes Meat processing industry Meat products Nitrites Ascorbic acid Oxidation Formulations Pork Antioxidants Lipid peroxidation Color Manufacturing Cold storage Fermentation Wine By products Proteins Microorganisms Grapes Spices Meat industry Frankfurters Oleic acid Seeds Manufacturing industry Meat Polyphenols Lipids Wines Texture Enzymes
Online Erişim:	Citation/Abstract Full Text + Graphics Full Text - PDF
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