Physical, chemical and sensory characteristics as affected by pork fat reduction i...
Partial or total red meat replacement in traditional meat products: technological,...
Strategies to turn healthier and safer different meat products with reduced sodium...
Developing functional emulsion gels for application in low fat low sodium bologna ...
Reducing sodium chloride in fermented sausage: effect of salt substitutes (potassi...
Evaluation of antioxidant and antimicrobial capacity of prickly pear extract (Opun...
Evaluation of microbiological and oxidative stability of meat products added with ...