Influence of chitosan addition on quality properties of vacuum-packaged pork sausages;influência da adição de quitosana sobre a qualidade de salsichas embaladas a vacuo

Ciencia e Tecnologia de Alimentos

Volumn 30, Issue 2, 2010, Pages 560-564

  García, Mario ^a   Díaz, Raúl ^a   Puerta, Felicidad ^b   Beldarraín, Tatiana ^c   González, Juan ^c   González, Iris ^c  

^a UNIVERSITY OF HAVANA   (Cuba)

^b Meat Products Enterprise Ciego de vila   (Cuba)

^c Food Industry Research Institute   (Cuba)

Author keywords

Chitosan; Meat products; Microbiological quality; Pork sausages; Sensory quality; Storage

Indexed keywords

EID: 77955582353     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612010000200041     Document Type: Article

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