Evaluation of Salt Content and Lipid Peroxidation in Meat Products: A SWOT Analysis Approach

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Sakineh Yazdanparast, Fatemeh Mohammadi-Nasrabadi, Ali Hashmati, Mehdi Taheri, Barbod Alhouei, Ruhollah Ferdowsi, Fatemeh Esfarjani
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	Journal of Food Processing and Preservation
Online Access:	Acceder al recurso
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