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1.
N-glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction.
Compr Rev Food Sci Food Saf
; 23(2): e13314, 2024 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-38389429
2.
Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method.
J Food Sci Technol
; 56(4): 1744-1756, 2019 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-30996410
3.
Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period.
Korean J Food Sci Anim Resour
; 38(3): 636-652, 2018 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-30018506
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