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

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Pubblicato in:	Foods vol. 14, no. 3 (2025), p. 391
Autore principale:	María Jesús Martín-Mateos
Altri autori:	Delgado-Adámez, Jonathan, Díaz-Ponce, María, Tejerina, David, María Rosario Ramírez-Bernabé
Pubblicazione:	MDPI AG
Soggetti:	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
Accesso online:	Citation/Abstract Full Text + Graphics Full Text - PDF
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