Effects of ionising irradiation on quality and sensory attributes of ready-to-eat dry fermented sausages enriched with folic acid

International Journal of Food Science and Technology

Volumn 46, Issue 3, 2011, Pages 469-477

  Galán, Irene ^a   García, Maria L ^a   Selgas, Maria D ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Dry fermented sausages; Folic acid; Irradiation

Indexed keywords

DAILY INTAKE; DRY FERMENTED SAUSAGE; FOLIC ACID; FOLIC ACIDS; IRRADIATED SAMPLES; IRRADIATION DOSE; NEW PRODUCT; PHYSICOCHEMICAL PROPERTY; READY-TO-EAT; READY-TO-EAT MEATS; SENSORY ATTRIBUTES; SENSORY PROPERTIES;

CHEMICAL STABILITY; IRRADIATION; ORGANIC ACIDS; RADIATION;

MEATS;

EID: 79951987097     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02534.x     Document Type: Article

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