Innovation in the development and improvement of meat products: High hydrostatic pressures
One focus of interest in the development of products and processes of the food industry is related to the reduction in the use of additives that could have negative effects on consumer health. This view called cleaning nutritional label is aimed at the partial or total substitution of additives by o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autonoma Metropolitana
2015-08-01
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| Series: | Nacameh |
| Subjects: | |
| Online Access: | http://cbs.izt.uam.mx/nacameh/v9n1/Nacameh_v9n1_019_Gallardo_etal.pdf |