Work

Effect of white and red grape pomace on dry-cured sausages containing additives

Year: 2026

Type: article

Source: Food Science and Technology International

DOI: 10.1177/10820132261461428

Authors: Ana Isabel Carrapiso, Miriam Sánchez-Ordóñez, Jonathan Delgado-Adámez, María Jesús Martín-Mateos, María Rosario Ramírez-Bernabé

Institutions: Universidad de Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremadura

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

Funder: Junta de Extremadura

OpenAlex ID: W7165115014

FWCI:

Cites: 17

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