Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

meat products; antioxidant; antimicrobials; shelf-life; plant extracts; pomegranate; cured meat products; smoking; chemical hazards; polycyclic aromatic hydrocarbons (PAHs); food safety; food quality; lactic acid bacteria; fermented sausages; ecology; breed; breeding system; dried Chinese sausage; fat replacement; mango peel pectin; microwave-assisted extraction technique; Italian-type salami; ostrich meat; sodium reduction; fat reduction; starter cultures; meat processing; probiotic; dry fermented sausages; healthy meats; lactobacillus; Lactobacillus sakei; sugar metabolism; amino acid metabolism; 1H-NMR; flow cytometry; ḥalāl salami; ḥalāl assurance; authenticity; staphylococci; fermented meats; high-throughput sequencing; microbiota; food reformulation; healthy meat product; game meat; fatty acids; volatile compounds; sensory properties; Galician chorizo; Staphylococcus equorum; Staphylococcus saprophyticus; physicochemical characteristics; free amino acids; free fatty acids; biogenic amines; n/a