Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties
Douglas Pedro(Universidade Federal de Santa Maria), Paulo Cezar Bastianello Campagnol(Universidade Federal de Santa Maria), Alexandre José Cichoski(Universidade Federal de Santa Maria), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Erick Saldaña(Universidad Nacional de Moquegua), Bibiana Alves dos Santos(Universidade Federal de Santa Maria), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Mirian Pateiro(Centro Tecnológico de Automoción de Galicia)
Cited by 45
Related Papers
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
|Antioxidants|2019|1.9k
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
|Molecules|2021|531
Active packaging films with natural antioxidants to be used in meat industry: A review
|Food Research International|2018|436
Berries extracts as natural antioxidants in meat products: A review
|Food Research International|2017|395