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

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Bibliografische gegevens
Gepubliceerd in:	Foods vol. 14, no. 3 (2025), p. 391
Hoofdauteur:	María Jesús Martín-Mateos
Andere auteurs:	Delgado-Adámez, Jonathan, Díaz-Ponce, María, Tejerina, David, María Rosario Ramírez-Bernabé
Gepubliceerd in:	MDPI AG
Onderwerpen:	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 toegang:	Citation/Abstract Full Text + Graphics Full Text - PDF
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