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1. Investigation of the food safety of lamb meat obtained in ecologically unfavorable territories
2. Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products
3. Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products
4. Development, Optimization, and Evaluation of a Multicomponent Cereal-Based Food Mixture: Nutritional, Biological, and Microbiological Aspect
5. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
6. Food safety and food security through predictive microbiology tools: a short review
7. Effect of Protein–Oil-Based Emulsion on the Nutritional Value of the Red Deer Meat Sausage
8. Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty
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