Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat.
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
01 Sep 2021
01 Sep 2021
Historique:
received:
24
08
2021
accepted:
31
08
2021
entrez:
28
9
2021
pubmed:
29
9
2021
medline:
29
9
2021
Statut:
epublish
Résumé
This Special Issue titled "Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat" is comprised of six studies that explored different strategies to improve the quality of fresh meat, as well as some aspects related to its further processing [...].
Identifiants
pubmed: 34574170
pii: foods10092060
doi: 10.3390/foods10092060
pmc: PMC8472516
pii:
doi:
Types de publication
Editorial
Langues
eng
Références
Foods. 2021 Jun 22;10(7):
pubmed: 34206561
Foods. 2021 Jun 07;10(6):
pubmed: 34200407
Foods. 2021 May 21;10(6):
pubmed: 34063985
Foods. 2021 May 04;10(5):
pubmed: 34064386
Foods. 2021 Jan 08;10(1):
pubmed: 33435606
Foods. 2021 May 12;10(5):
pubmed: 34065955
Meat Sci. 2015 Dec;110:278-84
pubmed: 26319308