Traditional Meat Products: Improvement of Quality and Safety

Eitemau Tebyg

• The Use of Starter Cultures in Traditional Meat Products
  gan: Marta Laranjo, et al.
  Cyhoeddwyd: (2017-01-01)
• Role of Starter Cultures on the Safety of Fermented Meat Products
  gan: Marta Laranjo, et al.
  Cyhoeddwyd: (2019-04-01)
• Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
  gan: Maria João Fraqueza, et al.
  Cyhoeddwyd: (2020-01-01)
• Quality and safety management research of traditional fermented meat products
  gan: ZHAO Ya-li, et al.
  Cyhoeddwyd: (2023-04-01)
• Quality and Safety Assessment of Meat Products Obtained by Traditional Romanian Recipes
  gan: Adriana Morar, et al.
  Cyhoeddwyd: (2023-09-01)