Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage

Food Control

Volumn 21, Issue 10, 2010, Pages 1331-1337

  Claudia, Ruiz Capillas ^a   Francisco, Jiménez Colmenero ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Argon; Biogenic amines; Color; Fresh sausages; Microorganisms; Modified atmosphere packaging; Quality

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE;

EID: 77953621533     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.04.005     Document Type: Article

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