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The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Inmaculada Gómez1, Rasmi Janardhanan2, Francisco C Ibañez2

  • 1Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain.

Foods (Basel, Switzerland)
|October 10, 2020
PubMed

Keywords:
meatnutritional valuepreservationprocessingsensory quality

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