Assessment of the Quality and Shelf-Life in Enriched n3 PUFA Raw Beef Patties Using Dry Soybean Sprouts as Antioxidant
Mara Cristina Romero, Oscar Alfredo Garro, Ana María Romero, Ariel Germán Michaluk, Mirtha Marina Doval, María Alicia Judis

Food Nutr. Sci. Vol.5 No.7 , March 24, 2014
DOI:10.4236/fns.2014.57077

Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects
Fatima Beiloune, Tomas Bolumar, Stefan Toepfl, Volker Heinz

Food Nutr. Sci. Vol.5 No.7 , March 24, 2014
DOI:10.4236/fns.2014.57076

Effect of the Type of Pasture on the Meat Characteristics of Chilote Lambs
Jorge Ramírez-Retamal, Rodrigo Morales, M. Eugenia Martínez, Rodrigo de la Barra

Food Nutr. Sci. Vol.5 No.7 , March 24, 2014
DOI:10.4236/fns.2014.57075

Quality of Soppressata salami from Pugliese Pigs as Affected by Rearing System
Marzia Albenzio, Antonella Santillo, Rosaria Marino, Francesca d’ Angelo, Mariangela Caroprese, Agostino Sevi

Food Nutr. Sci. Vol.5 No.7 , March 24, 2014
DOI:10.4236/fns.2014.57074

Nutraceutical Properties of Meat from Grazing Podolian Young Bulls
Rosaria Marino, Marzia Albenzio, Antonella della Malva, Ada Braghieri, Agostino Sevi

Food Nutr. Sci. Vol.5 No.7 , March 24, 2014
DOI:10.4236/fns.2014.57073