Francisco Alfredo Nu ̃nez‐González
Abstract
This chapter contains sections titled: Introduction Physicochemical basis for poultry marination Types of marination Marinade absorption systems Main functional ingredients for marination at the industrial level Water quality Meat and poultry marination and human health Conclusions References
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This chapter contains sections titled: Introduction Physicochemical basis for poultry marination Types of marination Marinade absorption systems Main functional ingredients for marination at the industrial level Water quality Meat and poultry marination and human health Conclusions References
Key concepts: Marination, Food science, Chemistry