Shelf life prediction of fresh Italian pork sausage modified atmosphere packed
The shelf life of fresh Italian pork sausages packed in modified atmosphere was studied. Samples were packed using different levels of oxygen (high and low) with different levels of carbon dioxide (high-low) in the atmospheres headspace and were stored at 4 °C for 9 days. Microbial, physiochemical a...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 17(2011), 3 vom: 24. Juni, Seite 223-32
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| 1. Verfasser: |
Torrieri, E
(VerfasserIn) |
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| Weitere Verfasser: |
Russo, F,
Di Monaco, R,
Cavella, S,
Villani, F,
Masi, F |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2011
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't
Carbon Dioxide
142M471B3J |
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