Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products

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Open Access

|Jul 2022

Authors

Agricultural and Animal Production Department, Universidad Autónoma Metropolitana, Coyoacán, México

Biotechnology Department, Universidad Autónoma Metropolitana, Iztapalapa, México

Agricultural and Animal Production Department, Universidad Autónoma Metropolitana, Coyoacán, México

Biotechnology Department, Universidad Autónoma Metropolitana, Iztapalapa, México

DOI: https://doi.org/10.2478/aucft-2022-0003 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 33 - 42

Submitted on: Nov 10, 2021

Accepted on: Mar 10, 2022

Published on: Jul 9, 2022

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

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© 2022 Karla Vanessa Maillard-Berdeja, Edith Ponce-Alquicira, Beatriz S. Schettinobermúdez, M. Lourdes Perez-Chabela, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.