Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

Escherichia coli O157:H7; quality; beef; veal; thermal inactivation; muscle foods; modified atmosphere packaging; CO; shelf-life; best practice; regulation; broiler; chicken; breast meat; sensory analysis; Spirulina; black soldier fly; Hermetia illucens; M. pectoralis superficialis; lamb meat; freshness; volatile compounds; aldehydes; aldehyde ratios; quality control; catfish; batters; texture; oil content; Listeria monocytogenes; Campylobacter; Salmonella; Staphylococcus aureus; vacuum impregnation; sodium chloride brine; cull cows; meat quality; microstructure; moisture-enhanced meat; cluster; intrinsic; extrinsic; oil; meat confit; lamb; cecina; ovine; sensory quality; traditional meat products; poultry; carbon monoxide; packaging; enhanced meat