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

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Dades bibliogràfiques
Publicat a:	Foods vol. 14, no. 3 (2025), p. 391
Autor principal:	María Jesús Martín-Mateos
Altres autors:	Delgado-Adámez, Jonathan, Díaz-Ponce, María, Tejerina, David, María Rosario Ramírez-Bernabé
Publicat:	MDPI AG
Matèries:	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
Accés en línia:	Citation/Abstract Full Text + Graphics Full Text - PDF
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