Development and Innovation in Cooked Ham Produced in Spain. [PDF]
Foods, 2023 Arenas CB +3 more
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Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats. [PDF]
NPJ Sci Food, 2023 Guéraud F +22 more
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Special Issue on the Latest Research on Flavor Components and Sensory Properties of Food during Processing and Storage. [PDF]
Foods, 2023 Gantner M, Kostyra E.
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The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion. [PDF]
Molecules, 2023 Rezler R +2 more
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The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams. [PDF]
Foods, 2023 Łepecka A +11 more
europepmc +1 more source
Product Development and Consumer Evaluation of Beef-Cricket Hybrid Burgers. [PDF]
Int J Food SciRanga L, Noci F, Dermiki M.
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Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification. [PDF]
Foods, 2023 Abril B +3 more
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Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products. [PDF]
Food Technol BiotechnolAndrade BF +5 more
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Thermal stabilisation of cocoa fruit pulp - Effects on sensory properties, colour and microbiological stability. [PDF]
Curr Res Food Sci, 2023 Bickel Haase T +4 more
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Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review. [PDF]
FoodsJiang Q +5 more
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