Pomegranate peel (Punica granatum L.): potential use as a source of functional ingredients in emulsified cooked meat products
The industrial processing of fruits and agricultural products produces a wide range of by-products which may constitute a source of contamination. However, today it has been recognized that the fruit and vegetable residues consisting mainly of leaves, shells and seeds, constitute an important source...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autonoma Metropolitana
2018-12-01
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| Series: | Nacameh |
| Subjects: | |
| Online Access: | https://drive.google.com/file/d/1fpdEiZEfnGS1Et7j9ufx1RtsTO_cct-G/view?usp=sharing |