Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions

The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100% N(2) or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensor...

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Detalles Bibliográficos
Autores principales: Canel, Romina Soledad, Guerrissi, Sofìa, Sanchez, Mariana, Mónaco, Gabriela, Laich, Federico, Wagner, Jorge Ricardo, Renaud, Viviana, Ludemann, Vanesa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600306/
https://www.ncbi.nlm.nih.gov/pubmed/31316280
http://dx.doi.org/10.17113/ftb.57.01.19.5803

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600306/
https://www.ncbi.nlm.nih.gov/pubmed/31316280
http://dx.doi.org/10.17113/ftb.57.01.19.5803

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