Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper

✍ Scribed by Luis Martínez; Irene Cilla; José Antonio Beltrán; Pedro Roncalés

• Book ID: 116736943
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 298 KB
• Volume: 75
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2006.07.021