Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres

Meat Science

Volumn 76, Issue 1, 2007, Pages 128-137

  Rubio, Begoña ^a   Martínez, Beatriz ^a   Sánchez, María Josefa ^a   Dolores García Cachán, Ma ^a   Rovira, Jordi ^b   Jaime, Isabel ^b  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Fatty acid composition; Fermented sausage; Gas packaging; Instrumental texture; Salchichon; Shelf life; Vacuum packaging

Indexed keywords

SUIDAE;

EID: 33847163110     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.10.021     Document Type: Article

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