Assessment of Different Packaging Structures in the Stability of Frozen Fresh Brazilian Toscana Sausage

Food and Bioprocess Technology

Volumn 4, Issue 3, 2011, Pages 481-485

  de Paula, Rogernei ^a   Colet, Rosicler ^a   de Oliveira, Débora ^a   Valduga, Eunice ^a   Treichel, Helen ^a  

^a DEPARTMENT OF FOOD ENGINEERING   (Brazil)

Author keywords

Fresh sausage; Lipid oxidation; Packages

Indexed keywords

2-THIOBARBITURIC ACID; FRESH SAUSAGES; LIPID OXIDATION; OXYGEN PERMEABILITY; PACKAGES; PACKAGING STRUCTURE; SENSORY CHARACTERISTICS; STORAGE TIME; VINYLALCOHOL; WATER ACTIVITY;

ETHYLENE; INTERNET PROTOCOLS; MEATS; ORGANIC POLYMERS; OXIDATION; OXYGEN; OXYGEN PERMEABLE MEMBRANES; POLYAMIDES; POLYETHYLENES; RAYON; VACUUM TECHNOLOGY;

VACUUM;

EID: 79951515189     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0350-4     Document Type: Article

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