Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants
Otros títulos :
Evaluation of the oxidation during the shelf life of dry fermented sausages elaborated with olive oil and antioxidants, and stored in different packing conditions
Palabras clave :
Fatty acids
Vacuum packaging
Aldehydes
BHA
BHT
Fecha de publicación :
2004
Cita:
Ansorena D, Astiasarán I. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants. Meat Sci 2004 6;67(2):237-244
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Estadísticas e impacto
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