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Quality of meat products packaged and stored under vacuum and modified atmosphere conditions
The experimental materials comprised cooked coarsely-ground and finely-ground sausages. The sausages were packaged in vacuum (V) and in modified atmospheres with the following composition: 20 % CO(2), 80 % N(2) (A1); 50 % CO(2), 50 % N(2) (A2); 80 % CO(2), 20 % N(2) (A3). The samples were stored at...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2012
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152516/ https://ncbi.nlm.nih.gov/pubmed/25190854 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0682-3 |
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