Evaluation of modified casings and chitosan-PVA packaging on the physicochemical properties of cooked Sichuan sausages during long-term storage-Reference-Cited by-同舟云学术

Evaluation of modified casings and chitosan-PVA packaging on the physicochemical properties of cooked Sichuan sausages during long-term storage

Author:

Feng Chao-Hui¹²^ORCID,Liu Yao-Wen¹,Makino Yoshio²,García Martín Juan Francisco³,Cummins Enda⁴

Affiliation:

1. College of Food Science; Sichuan Agricultural University; No. 46, Xinkang Road Yucheng District, Ya’an 625014 Sichuan China

2. Graduate School of Agricultural and Life Science; The University of Tokyo; 1-1-1, Yayoi, Bunkyo-ku Tokyo 113-8657 Japan

3. Department of Chemical Engineering; Faculty of Chemistry, University of Seville, Campus Reina Mercedes; 41012 Seville Spain

4. School of Biosystems & Food Engineering; Agriculture and Food Science; University College Dublin; Belfield Dublin 4 Ireland

Funder

National Natural Science Foundation of China

Natural Science Foundation of Sichuan Provincial Department of Education

Sichuan Agricultural University

Meat processing key laboratory of Sichuan province sponsored by Chengdu University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

Reference42 articles.

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