Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

✍ Scribed by Begoña Rubio; Beatriz Martínez; Ma Dolores García-Cachán; Jordi Rovira; Isabel Jaime

• Book ID: 116737443
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 210 KB
• Volume: 80
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.05.012