A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)
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Title
A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)
Authors
Keywords
Clean-label foods, High-pressure processing, Salt reduction, Food safety and shelf life, Artificial preservatives, Meat products
Journal
FOOD RESEARCH INTERNATIONAL
Volume 150, Issue -, Pages 110792
Publisher
Elsevier BV
Online
2021-10-29
DOI
10.1016/j.foodres.2021.110792
References
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