Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality
Keywords:
Dry-cured ham
Modified atmosphere packaging
Colour
Texture
Shelf life
Citation:
Garcia-Esteban M, Ansorena D, Astiasaran I. Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: Effects on colour, texture and microbiological quality. Meat Sci. 2004 May;67(1):57-63.
Statistics and impact
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