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Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

1999

Jo, C. | Lee, J.I. | Ahn, D.U. (Department of Animal Science, Iowa State University, Ames, IA 50011-3150 (USA))

AGROVOC Keywords
almacenamiento carne de cerdo color colour conditionnement cooking corps gras couleur cuisson empaquetado fats grasas irradiation lipid peroxidation organoleptic properties organoleptic traits packaging pork production salchicha saucisse sausages stockage storage viande porcine volatile compounds
Bibliographic information
Volume 51 Issue 4
Pagination
pp. 355-361
Other Subjects
Peroxidacion lipidica; Irradiacion; Propiedades organolepticas; Propriete organoleptique; Compuesto volatil; Coccion; Produccion; Peroxydation des lipides; Compose volatil
Language
English
Note
20 ref.
1999-08-15
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