Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres

  1. Rubio, B.
  2. Martínez, B.
  3. Sánchez, M.J.
  4. Dolores García-Cachán, M.
  5. Rovira, J.
  6. Jaime, I.
Revista:
Meat Science

ISSN: 0309-1740

Any de publicació: 2007

Volum: 76

Número: 1

Pàgines: 128-137

Tipus: Article

DOI: 10.1016/J.MEATSCI.2006.10.021 GOOGLE SCHOLAR
Font de les dades: Scopus