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.