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Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon

Carmine Summo1, Antonella Pasqualone1, Vito Michele Paradiso1

  • 1Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy.

Journal of the Science of Food and Agriculture
|February 3, 2015
PubMed
Abstract

Keywords:
carbon dioxidelipid oxidationmodified atmosphere packagingripened sausagessensory evaluation

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