Documenti analoghi: Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
- New Strategies for Innovative and Enhanced Meat and Meat Products
- Sensory Analysis and Consumer Research in New Product Development
- Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
- Sausages: Nutrition, Safety, Processing and Quality Improvement
- Functionality and Food Applications of Plant Proteins (Volume II)
- Consumer Preferences and Acceptance of Meat Products
Soggetto: lipid oxidation
- Durum Wheat Products - Recent Advances
- Meat Products: From Animal (Farm) to Meal (Fork)
- Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food
- Effect of Dietary Supplementation on the Growth and Immunity of Fish and Shellfish
- Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
- Processing and Preservation of Aquatic Products
Soggetto: natural antioxidant
- Effect of Dietary Supplementation on the Growth and Immunity of Fish and Shellfish
- Feeding Strategies and Nutritional Quality of Animal Products
- Diets, Foods and Food Components Effect on Dyslipidemia
- Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
- Bioproducts for Health II
- Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement