Next Article in Journal
Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils
Next Article in Special Issue
The Effect of Salt Reduction on Sensory, Physicochemical, and Microbial Quality in Selected Meat Products
Previous Article in Journal
Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide
Previous Article in Special Issue
Application of EU Geographical Indications for the Protection of Smoked Dry-Cured Ham—Impact on Quality Parameters
 
 
Review

Article Versions Notes

Action Date Notes Link
article html file updated 24 June 2025 11:34 CEST Update https://www.mdpi.com/2304-8158/14/2/146/html
article html file updated 7 January 2025 08:43 CET Original file -
article pdf uploaded. 7 January 2025 08:41 CET Version of Record https://www.mdpi.com/2304-8158/14/2/146/pdf
article xml uploaded. 7 January 2025 08:41 CET Update https://www.mdpi.com/2304-8158/14/2/146/xml
article xml file uploaded 7 January 2025 08:41 CET Original file -
Back to TopTop