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Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy
Manuel Delgado-Pertíñez and Alberto Horcada, editors
New Strategies for Innovative and Enhanced Meat and Meat Products
Gonzalo Delgado-Pando and Tatiana Pintado, editors
Isidoro Garcia-Garcia et al. (editors)
New Insights into Food Fermentation
Valentina Bernini and Juliano De Dea Lindner, editors
Advanced Research on Glucosinolates in Food Products
Franziska S. Hanschen and Sascha Rohn, editors
Isolation and Analysis of Characteristic Compounds from Herbal and Plant Extracts
Jong Seong Kang and Narendra Singh Yadav, editors
Sigfredo Fuentes et al. (editors)
Extra Virgin Olive Oil Quality, Safety, and Authenticity
Theodoros Varzakas (editor)
Huerta-Leidenz Nelson (editor)
Sausages: Nutrition, Safety, Processing and Quality Improvement
Javier Carballo (editor)
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
Remedios Castro-Mejías and Enrique Durán-Guerrero, editors
Food Innovation as a Means of Developing Healthier and More Sustainable Foods
Adrián Rabadán and Rodolfo Bernabéu, editors
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
Remedios Castro-Mejías and Enrique Durán-Guerrero, editors
Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
Paulo Eduardo Sichetti Munekata (editor)
