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  5. Capítulo de Libros - Tecnología Agroalimentaria
Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/40791
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dc.contributor.authorPérez Álvarez, José Ángel-
dc.contributor.authorLucas González, Raquel-
dc.contributor.authorPérez Fernández, Alonso-
dc.contributor.authorViuda Martos, Manuel-
dc.contributor.authorLorenzo Rodríguez, José Manuel-
dc.contributor.authorFernández López, Juana-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2026-09-24T10:07:01Z-
dc.date.available2026-09-24T10:07:01Z-
dc.date.created2026-
dc.identifier.citationMeat Product Quality Improvement: Methods and Protocols in Food Science, pp. 95-114, 2026es_ES
dc.identifier.isbn978-1-0716-5459-0-
dc.identifier.isbn978-1-0716-5460-6-
dc.identifier.urihttps://hdl.handle.net/11000/40791-
dc.description.abstractThe technological, microbiological, and techno-functional strategies for dietary fiber addition into fermented dry-cured meat sausages using the Salchichón as a model system are evaluated. Dietary fiber obtained from agro-industrial coproducts represents a promising strategy for improving the nutritional value and functional properties of these types of meat products.es_ES
dc.formatapplication/pdfes_ES
dc.format.extent20es_ES
dc.language.isoenges_ES
dc.publisherSpringer Sciencees_ES
dc.rightsinfo:eu-repo/semantics/closedAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectSalchichónes_ES
dc.subjectFermented dry-cured sausageses_ES
dc.subjectPrototypees_ES
dc.subjectDietary fiberes_ES
dc.subjectCoproducts valorizationes_ES
dc.subjectIntermediate Food Productses_ES
dc.subjectMicrobiotaes_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::66 - Ingeniería, tecnología e industria química. Metalurgia::663/664 - Alimentos y nutrición. Enología. Aceites. Grasases_ES
dc.titleHealthy Dry-Cured Sausages: Salchichón as a Model System for Dietary Fiber Applicationes_ES
dc.typeinfo:eu-repo/semantics/bookPartes_ES
dc.relation.publisherversionhttps://doi.org/10.1007/978-1-0716-5460-6_12es_ES
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Capítulo de Libros - Tecnología Agroalimentaria


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