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Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing

Catarina Marçal1, Carlos A Pinto1, Artur M S Silva1

  • 1LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.

Foods (Basel, Switzerland)
|January 27, 2021
PubMed

Keywords:
frankfurtershigh-pressuremicrobialnovel foodsnutritionalqualitysausagesseaweedsshelf-lifestorage

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