Citations (0)
Keep up to date with the latest research on this topic with citation updates for this article.
Food Reviews International
Volume 40, 2024 - Issue 1
Review
Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0
Abdo Hassouna Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France;b Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, FranceCorrespondence[email protected]
https://orcid.org/0000-0002-3059-292XView further author information
https://orcid.org/0000-0002-3059-292XView further author information, Shahida Anusha Siddiquic Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany;d German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germanyhttps://orcid.org/0000-0001-6942-4408View further author information
https://orcid.org/0000-0001-6942-4408View further author information, Slim Smaouie Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisiahttps://orcid.org/0000-0002-8839-7377View further author information
https://orcid.org/0000-0002-8839-7377View further author information, , , , , , Miguel A. Prietoj Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain;k Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugalhttps://orcid.org/0000-0002-3513-0054View further author information
https://orcid.org/0000-0002-3513-0054View further author information, Abderrahmane Aït-Kaddourl Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, Aurillac, Francehttps://orcid.org/0000-0003-4132-539XView further author information
https://orcid.org/0000-0003-4132-539XView further author information, , , , Salam A. Ibrahimo Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USAhttps://orcid.org/0000-0001-5395-9993View further author information
https://orcid.org/0000-0001-5395-9993View further author information, Fatih Ozogulp Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkeyhttps://orcid.org/0000-0002-0655-0105View further author information
https://orcid.org/0000-0002-0655-0105View further author information & show all