Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage

Published 2012 View Full Article

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Title
Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 93, Issue 2, Pages 220-225
Publisher
Elsevier BV
Online
2012-09-11
DOI
10.1016/j.meatsci.2012.08.028

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