Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality
Meat and meat products have a very important position in the human diet, and are an important source of essential nutrients such as protein, fat, minerals, and vitamins [...]
Saved in:
Main Authors: | Huiping Wang, Baohua Kong, Qian Chen |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2024-12-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/13/23/3900 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Effects of yeast cultures on meat quality, flavor composition and rumen microbiota in lambs
by: Xiongxiong Li, et al.
Published: (2024-01-01) -
Correction: Ullah et al. Natural Polyphenols for the Preservation of Meat and Dairy Products. <i>Molecules</i> 2022, <i>27</i>, 1906
by: Hammad Ullah, et al.
Published: (2024-12-01) -
Alterations of meat quality, lipid composition and flavor in breast meat of laying hens with fatty liver hemorrhagic syndrome
by: Shaobo Zhang, et al.
Published: (2024-12-01) -
Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken
by: Zhichun Li, et al.
Published: (2024-10-01) -
The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality
by: Arshia Shireen, et al.
Published: (2024-11-01)