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

Saved in:

Bibliographic Details
Published in:	Foods vol. 14, no. 3 (2025), p. 391
Main Author:	María Jesús Martín-Mateos
Other Authors:	Delgado-Adámez, Jonathan, Díaz-Ponce, María, Tejerina, David, María Rosario Ramírez-Bernabé
Published:	MDPI AG
Subjects:	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 Access:	Citation/Abstract Full Text + Graphics Full Text - PDF
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!