Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: Effects on colour, texture and microbiological quality

  1. García-Esteban, M.
  2. Ansorena, D.
  3. Astiasarán, I.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2004

Volumen: 67

Número: 1

Pages: 57-63

Type: Article

DOI: 10.1016/J.MEATSCI.2003.09.005 GOOGLE SCHOLAR
La source de données: Scopus