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.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2007

Alea: 76

Zenbakia: 1

Orrialdeak: 128-137

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2006.10.021 GOOGLE SCHOLAR
Datuen iturria: Scopus