Inclusion of seaweeds as healthy approach to formulate new low-salt meat products
Patricia Gullón, Gonzalo Astray, Beatriz Gullón, Daniel Franco, Paulo Cezar Bastianello Campagnol, José M. Lorenzo
Topics & Concepts
Food scienceRed meatFood productsSalt (chemistry)Shelf lifeBiotechnologyBusinessBiologyChemistryPhysical chemistryProtein Hydrolysis and Bioactive PeptidesSeaweed-derived Bioactive CompoundsMeat and Animal Product Quality