Quality characteristics of Chinese sausages made from PSE pork

Meat Science

Volumn 64, Issue 4, 2003, Pages 441-449

  Kuo, C C ^a   Chu, C Y ^a  

^a TUNGHAI UNIVERSITY   (Taiwan)

Author keywords

Chinese sausages; Lactic acid bacteria; Lipid oxidation; pH; PSE pork; Storage time; Water activity

Indexed keywords

CHINESE SAUSAGES;

BACTERIA; FOOD STORAGE; PACKAGING; PH EFFECTS; PROTEINS; TEXTURES; VACUUM APPLICATIONS;

MEATS;

BACTERIA; FOOD STORAGE; MEAT; PACKAGING; PH; PROTEINS; TEXTURE; VACUUM;

BACTERIA (MICROORGANISMS);

EID: 0037208094     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00213-9     Document Type: Article

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