TY  - JOUR 
AU  - Gómez Bastida, Inmaculada
AU  - Janardhanan, Rasmi
AU  - Ibáñez, Francisco C.
AU  - Beriain, María José
PY  - 2020
UR  - http://hdl.handle.net/10259/10346
AB  - This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking...
LA  - eng
PB  - MDPI
KW  - Meat
KW  - Processing
KW  - Preservation
KW  - Sensory quality
KW  - Nutritional value
KW  - Biotecnología
KW  - Biotechnology
KW  - Alimentos
KW  - Food
KW  - Salud
KW  - Health
KW  - Biotecnología alimentaria
KW  - Food-Biotechnology
KW  - Alimentos-Composición
KW  - Food-Composition
TI  - The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects
DO  - 10.3390/foods9101416
T2  - Foods
VL  - 9
M2  - 1416
ER  -