Approaches to Assess the Functionality of Meat Products Made from the Incorporation of Vegetable By-Products: A Review

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2023-06-26 DOI:10.1080/87559129.2023.2228001

Nill Campos-González, J. A. Gómez-Salazar, Abel Cerón‐García, J. Lorenzo, E. Santos, P. C. Campagnol, María Elena Sosa-Morales

引用次数: 0

查看原文本刊更多论文

蔬菜副产品肉制品功能性评价方法综述

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists