Effect of vacuum-packaging storage on the quality level of ripened sausages

Meat Science

Volumn 74, Issue 2, 2006, Pages 249-254

  Summo, Carmine ^a   Caponio, Francesco ^a   Pasqualone, Antonella ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Oxidative degradation; Ripened sausages; Sensory evaluation; Vacuum packaging

Indexed keywords

EID: 33746227633     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.03.008     Document Type: Article

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