The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat

Large amounts of yoghurt acid whey (YAW) are annually generated as a result of Greek-style yoghurt production, which poses a great hazard to the environment. In terms of sustainability, YAW application in the meat industry appears as a great alternative since meat marination with natural solutions i...

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Detalles Bibliográficos
Autores principales: Karageorgou, Agori, Paveli, Anastasia, Goliomytis, Michael, Theodorou, Georgios, Politis, Ioannis, Simitzis, Panagiotis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297723/
https://www.ncbi.nlm.nih.gov/pubmed/37372571
http://dx.doi.org/10.3390/foods12122360

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297723/
https://www.ncbi.nlm.nih.gov/pubmed/37372571
http://dx.doi.org/10.3390/foods12122360

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