Microbiological and sensory changes in "morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging

Meat Science

Volumn 71, Issue 2, 2005, Pages 249-255

  Santos, Eva M ^b   Diez, Ana M ^a   González Fernández, Consuelo ^a   Jaime, Isabel ^a   Rovira, Jordi ^a  

^a UNIVERSITY OF BURGOS   (Spain)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

Author keywords

"Morcilla"; Blood sausage; Lactic acid bacteria; Modified atmosphere packaging; Vacuum packaging

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIA; ENTEROBACTERIA; ENTEROBACTERIACEAE; ENTEROCOCCUS; STAPHYLOCOCCI; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 22944487278     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.03.028     Document Type: Article

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