Physical, chemical and sensory characteristics as affected by pork fat reduction i...
Partial or total red meat replacement in traditional meat products: technological,...
Strategies to turn healthier and safer different meat products with reduced sodium...
Developing functional emulsion gels for application in low fat low sodium bologna ...
Evaluation of antioxidant and antimicrobial capacity of prickly pear extract (Opun...
Reducing sodium chloride in fermented sausage: effect of salt substitutes (potassi...
Development of a meat sausage with low fat and curing salts contents, fermented wi...