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

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Bibliografske podrobnosti
izdano v:	Foods vol. 14, no. 3 (2025), p. 391
Glavni avtor:	María Jesús Martín-Mateos
Drugi avtorji:	Delgado-Adámez, Jonathan, Díaz-Ponce, María, Tejerina, David, María Rosario Ramírez-Bernabé
Izdano:	MDPI AG
Teme:	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
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