Morphological, textural and physico-chemical characterization of processed meat products during their shelf life

Publication date: Available online 20 October 2020Source: Food StructureAuthor(s): Elodie Melro, Filipe Antunes, Inês Cruz, Philippe E. Ramos, Fátima Carvalho, Luís Alves

Source: Food Structure - October 21, 2020 Category: Food Science Source Type: research