Sausages: Nutrition, Safety, Processing and Quality Improvement
Sausages: Nutrition, Safety, Processing and Quality Improvement
English[eng]
9783040000000
meat products||antioxidant||antimicrobials||shelf-life||plant extracts||pomegranate||cured meat products||smoking||chemical hazards||polycyclic aromatic hydrocarbons (PAHs)||food safety||food quality||lactic acid bacteria||fermented sausages||ecology||breed||breeding system||dried Chinese sausage||fat replacement||mango peel pectin||microwave-assisted extraction technique||Italian-type salami||ostrich meat||sodium reduction||fat reduction||starter cultures||meat processing||probiotic||dry fermented sausages||healthy meats||lactobacillus||Lactobacillus sakei||sugar metabolism||amino acid metabolism||1H-NMR||flow cytometry||ḥalÄl salami||ḥalÄl assurance||authenticity||staphylococci||fermented meats||high-throughput sequencing||microbiota||food reformulation||healthy meat product||game meat||fatty acids||volatile compounds||sensory properties||Galician chorizo||Staphylococcus equorum||Staphylococcus saprophyticus||physicochemical characteristics||free amino acids||free fatty acids||biogenic amines||n/a
English[eng]
9783040000000
meat products||antioxidant||antimicrobials||shelf-life||plant extracts||pomegranate||cured meat products||smoking||chemical hazards||polycyclic aromatic hydrocarbons (PAHs)||food safety||food quality||lactic acid bacteria||fermented sausages||ecology||breed||breeding system||dried Chinese sausage||fat replacement||mango peel pectin||microwave-assisted extraction technique||Italian-type salami||ostrich meat||sodium reduction||fat reduction||starter cultures||meat processing||probiotic||dry fermented sausages||healthy meats||lactobacillus||Lactobacillus sakei||sugar metabolism||amino acid metabolism||1H-NMR||flow cytometry||ḥalÄl salami||ḥalÄl assurance||authenticity||staphylococci||fermented meats||high-throughput sequencing||microbiota||food reformulation||healthy meat product||game meat||fatty acids||volatile compounds||sensory properties||Galician chorizo||Staphylococcus equorum||Staphylococcus saprophyticus||physicochemical characteristics||free amino acids||free fatty acids||biogenic amines||n/a