Physicochemical properties and microbial stability of reduced-fat Chinese-style sausage stored under modified atmosphere systems

Journal of Food Science

Volumn 67, Issue 8, 2002, Pages 3184-3189

  Lin, Kuo Wei ^a   Lin, Shu Ni ^b  

^a PROVIDENCE UNIVERSITY   (Taiwan)

^b HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

Chinese style sausage; MAP; Reduced fat; Storage stability; Vacuum packaging

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0036813471     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08879.x     Document Type: Article

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