Effect of Capsicum annuum (red sweet and cayenne) and piper nigrum (black and white) pepper powders on the shelf life of fresh pork sausages packaged in modified atmosphere

Journal of Food Science

Volumn 71, Issue 1, 2006, Pages

  Martínez, Luis ^a   Cilla, Irene ^a   Beltrán, José Antonio ^a   Roncalés, Pedro ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Antioxidants; Capsicum; Fresh pork sausages; Pepper; Piper

Indexed keywords

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM; PIPER; PIPER NIGRUM; PIPERACEAE;

EID: 32444437882     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb12405.x     Document Type: Article

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