assenova-b 1

1. A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages
2. Assessment of Microbial Contamination Pathways in Semi-Smoked Sausage Manufacturing
3. The Effect of a Multi-Component Plant Supplement on the Nutritional Value of Meat Patties
4. Effect of Protein–Oil-Based Emulsion on the Nutritional Value of the Red Deer Meat Sausage
5. Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat
6. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat
7. Improving meat quality and safety: innovative strategies
8. Ultrasound-assisted innovations in protein processing: review
9. Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty
10. Fermentation of Wheat Bread with Lactiplantibacillus plantarum: Study of Changes in Acrylamide and Microbiological Spoilage During Packaging at Different Temperatures
1