Event submissions
Published
This submission belongs to the session S3. Sustainable Food Security and Food System of the event The 5th International Electronic Conference on Foods
Published date
28 Oct, 2024
Academic Editor
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Theodoros VarzakasCitation
Miriam Sánchez, María Cabeza de Vaca, María Díaz-Ponce, Jesús Javier García-Parra, Jonathan Delgado-Adámez, Rosario Ramírez-Bernabé, The Effect of a natural ingredient from plum by-products for the preservation of pork burgers, in Proceedings of The 5th International Electronic Conference on Foods, 28 October–30 October 2024, MDPI: Basel, Switzerland
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The Effect of a natural ingredient from plum by-products for the preservation of pork burgers
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Miriam Sánchez 1
María Cabeza de Vaca 1
María Díaz-Ponce 1
Jesús Javier García-Parra 1
Jonathan Delgado-Adámez 1
Rosario Ramírez-Bernabé 1
1. scientific and technological research centre of Extremadura (CICYTEX)
Abstract
Keywords
by-products
plum
pork burguer
natural ingredient
sulphites
high hydrostatic pressure