Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages

Meat Science

Volumn 83, Issue 4, 2009, Pages 589-598

  Liaros, N G ^a   Katsanidis, E ^a   Bloukas, J G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Fermented sausages; Low fat sausages; Vacuum packaging

Indexed keywords

BACTERIA (MICROORGANISMS); MICROCOCCACEAE;

EID: 70249138272     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.07.006     Document Type: Article

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