The effects of high pressure treatment and of storage periods on the quality of vacuum-packed “salchichón” made of raw material enriched in monounsaturated and polyunsaturated fatty acids-Reference-Cited by-同舟云学术

The effects of high pressure treatment and of storage periods on the quality of vacuum-packed “salchichón” made of raw material enriched in monounsaturated and polyunsaturated fatty acids

Published:2007-06 Issue:2 Volume:8 Page:180-187
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Rubio Begoña,Martínez Beatriz,García-Cachán Ma Dolores,Rovira Jordi,Jaime Isabel

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference38 articles.

1. Efecto de la aplicación de alta presión hidrostática (APH) sobre el color y estabilidad oxidativa de jamón ibérico loncheado y envasado en atmósfera modificada;Andrés-Nieto;Eurocarne,2004

2. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants;Ansorena;Meat Science,2004

3. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages;Bloukas;Meat Science,1996

4. High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in inoculated minced beef muscle;Carlez;Lebensmittel Wissenschaft und Technologie,1993

5. Bacterial growth during chilled storage of pressure treated minced meat;Carlez;Lebensmittel Wissenschaft und Technologie,1994

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