Development of Healthier and Functional Dry Fermented Sausages: Present and Future

In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of tod...

Descripción completa

Detalles Bibliográficos
Autores principales: Sirini, Noelí, Munekata, Paulo E. S., Lorenzo, José M., Stegmayer, María Ángeles, Pateiro, Mirian, Pérez-Álvarez, José Ángel, Sepúlveda, Néstor, Sosa-Morales, María Elena, Teixeira, Alfredo, Fernández-López, Juana, Frizzo, Laureano, Rosmini, Marcelo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031353/
https://www.ncbi.nlm.nih.gov/pubmed/35454715
http://dx.doi.org/10.3390/foods11081128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031353/
https://www.ncbi.nlm.nih.gov/pubmed/35454715
http://dx.doi.org/10.3390/foods11081128

Ejemplares similares