Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages—‘piroski’—stored under vacuum and modified atmospheres at +4 and +10 °C

✍ Scribed by Efthimia S Pexara; John Metaxopoulos; Eleftherios H Drosinos

• Book ID: 117496409
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 271 KB
• Volume: 62
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(01)00224-8