000			01403nam a2200133Ia 4500
008			220615s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aSausages: Nutrition, Safety, Processing and Quality Improvement
546			_aEnglish[eng]
650			_ameat 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||ḥalāl salami||ḥalāl 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
700			_aCarballo, Javier
856			_uhttps://mdpi.com/books/pdfview/book/4248
942			_cEB
999			_c16596 _d16596