Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix

Food Control

Volumn 31, Issue 1, 2013, Pages 158-165

  Triki, M ^a   Herrero, A M ^a   Rodriguez Salas L ^a   Jimenez Colmenero F ^a   Ruiz Capillas, C ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Biogenic amines; Dry fermented sausages; Healthier oil combination; Konjac; Lipid oxidation; Microbiological analysis

Indexed keywords

EID: 84870199024     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.10.008     Document Type: Article

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