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

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Detalles Bibliográficos
Publicado en:	Foods vol. 14, no. 3 (2025), p. 391
Autor Principal:	María Jesús Martín-Mateos
Outros autores:	Delgado-Adámez, Jonathan, Díaz-Ponce, María, Tejerina, David, María Rosario Ramírez-Bernabé
Publicado:	MDPI AG
Materias:	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
Acceso en liña:	Citation/Abstract Full Text + Graphics Full Text - PDF
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