Physicochemical and microbiological characteristics of diverse Spanish cured meat products
A study about the influence of commercial packaging on physicochemical and microbiological characteristics of Spanish cured meat products was performed. For this purpose, 100 samples of fermented sausages (FS) and pieces of cured meat (P) were analyzed. Results for mean pH values were 5.12 (FS) and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2017.1379560 |