Evolution of the volatile compounds of ripened sausages as...

Meat Science 2010 Vol. 86; Iss. 3

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

Carmine Summo, Francesco Caponio, Francesco Tricarico, Antonella Pasqualone, Tommaso Gomes
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Volume:
86
Year:
2010
Language:
english
DOI:
10.1016/j.meatsci.2010.07.006
File:
PDF, 422 KB
english, 2010
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