CyTA - Journal of Food
Volume 18, 2020 - Issue 1
Research Article
Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability
Aplicación de un sazonador obtenido del hollejo de uva tinta como sustituto de la sal para la elaboración de pechugas de pollo marinadas: estudio de sus propiedades físicas, químicas y sensoriales y su estabilidad microbiológica
Miriam Ortega-HerasDepartment of Biotechnology and Food Science. Faculty of Science, University of Burgos. Plaza Misael Bañuelos, Burgos, SpainCorrespondence[email protected]
https://orcid.org/0000-0001-9626-4809View further author information
https://orcid.org/0000-0001-9626-4809View further author information, , , , Jordi RoviraDepartment of Biotechnology and Food Science. Faculty of Science, University of Burgos. Plaza Misael Bañuelos, Burgos, Spainhttps://orcid.org/0000-0001-6664-9484View further author information
https://orcid.org/0000-0001-6664-9484View further author information & María Luisa González-SanjoséDepartment of Biotechnology and Food Science. Faculty of Science, University of Burgos. Plaza Misael Bañuelos, Burgos, Spainhttps://orcid.org/0000-0003-2973-7287View further author information
https://orcid.org/0000-0003-2973-7287View further author information