Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material

Meat Science

Volumn 83, Issue 4, 2009, Pages 620-626

  Rivas Cañedo, Ana ^a   Nuñez, Manuel ^a   Fernández García, Estrella ^a  

^a INIA   (Spain)

Author keywords

Dry fermented sausage; High pressure processing; Packaging material; Salchich n; Volatile compounds

Indexed keywords

EID: 70249129696     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.07.011     Document Type: Article

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