2024peer-reviewed27 citations
Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review
Xueqin Gao, Hamidreza Pourramezan, Yousef Ramezan, Swarup Roy, Wanli Zhang, Elham Assadpour +2 more
International Journal of Biological Macromolecules
Concepts
Food scienceShelf lifePreservativeHealth benefitsChemistryLipid oxidationProcessed meatFood preservation