Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere

✍ Scribed by Carmine Summo; Francesco Caponio; Francesco Tricarico; Antonella Pasqualone; Tommaso Gomes

• Book ID: 116738104
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 422 KB
• Volume: 86
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.07.006