000			01586nam a2200133Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aNovel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
546			_aEnglish[eng]
650			_alipid oxidation||natural antioxidant||sensorial properties||textural parameters||phenolic compounds||microbial analysis||low fat||beeswax||cholesterol||saturated fatty acid (SFA)||n-6/n-3||preference test||enoki mushroom||physicochemical properties||antioxidant activity||dietary fiber||goat meat nuggets quality||sensory characteristics||by-product valorisation||sunflower meal||healthier meat product||spectroscopy analysis||polyphenol profile||edible mushroom flour||Agaricus bisporus||Pleurotus ostreatus||healthier meat products||beef muscle||protein solubility||myofibril fragmentation||microstructure||aging||consumer acceptance||fatty acids||physicochemical attributes||sensory attributes||venison||fresh sausages||longanizas||grilling||chia and oat EGs||nutritional and health claims||technological properties||lipid content||structured lipids||emulsion gels||oil bulking agent||vibrational spectroscopy||Raman spectroscopy||infrared spectroscopy||marine algae||lambs||performance||meat quality||Opuntia ficus-indica||Myrciaria cauliflora||Vitis sp.||microbiological stability||sensory properties||cleaner label||n/a
700			_aRuiz-Capillas, Claudia||Herranz, Ana Herrero
856			_uhttps://mdpi.com/books/pdfview/book/4922
942			_cEB
999			_c26437 _d26437