TY  - BOOK
AU  - Sichetti Munekata, Paulo Eduardo
TI  - Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
SN  - 9783040000000
KW  - stevioside||organic selenium||Hanwoo cattle||fatty acid profile||oxidative status||sensory attributes||polyamide-alginate film||nanoparticle||nisin||ε-polylysine||frankfurter||plant extract||active packaging||beef||electrical stimulation||glycolytic potential||quality||temperature decline||beef patties||corn starch||Osan||tenderness||cooking loss||back fat||boar taint||entire male pig||GC-MS||lipid oxidation||meat quality||pork meat||SPME||VOC||Bordaleira-de-Entre-Douro-e-Minho||rearing system||pasture||concentrate||volatile compounds||n/a
UR  - https://mdpi.com/books/pdfview/book/4511
ER  -