Effect of Capsicum annuum (Red sweet and Cayenne) and Piper nigrum (Black and white) pepper powders on the shelf life of fresh pork sausages packaged in modified atmosphere
Guardado en:
Publicado en: | Journal of food science |
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Otros Autores: | Martínez, Luis, Cilla, Irene, Beltrán, José Antonio, Roncalés, Pedro |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 71, no. 1 (2006), p. S48-53 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
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