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Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products
The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods. Additionally, in the meat indu...
| Autores principales: | , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
SAGE-Hindawi Access to Research
2010
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2963809/ https://www.ncbi.nlm.nih.gov/pubmed/21048865 http://dx.doi.org/10.4061/2010/480923 |