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Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
Free accessDOAJ | 2021| -
Influence of Plasma Treatment on the Polyphenols of Food Products—A Review
Free accessDOAJ | 2020| -
Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing
Free accessDOAJ | 2021| -
Red Beetroot. A Potential Source of Natural Additives for the Meat Industry
Free accessDOAJ | 2020| -
Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation
Free accessDOAJ | 2023| -
Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food
Free accessDOAJ | 2021| -
Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)
Free accessDOAJ | 2020| -
Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture
Free accessDOAJ | 2020| -
Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications
Free accessDOAJ | 2021| -
Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés
Free accessDOAJ | 2022|
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