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Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere
A sausage snack was produced by air blast drying of cottage sausage, and its safety and quality were investigated during 10-week storage period in a modified atmosphere (20% CO(2)/80% N(2)) at 4 ± 1°C and 20 ± 1°C. The results of a sensory and instrumental evaluation of colour and texture showed tha...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9771647/ https://www.ncbi.nlm.nih.gov/pubmed/36569453 http://dx.doi.org/10.1155/2022/6173613 |