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 |
|---|---|
| Otros Autores: | , , , |
| 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 |
| LEADER | 01182cab#a22003734c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID094131 | ||
| 003 | OAG | ||
| 008 | 061031s2006 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a 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 |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Productos de la carne |
| 650 | # | 4 | |a Carne de cerdo |
| 650 | # | 4 | |a Salchicha |
| 650 | # | 4 | |a Empaquetado en atmósfera inerte |
| 650 | # | 4 | |a Capsicum annuum |
| 650 | # | 4 | |a Pimienta |
| 650 | # | 4 | |a Piper nigrum |
| 650 | # | 4 | |a Antioxidantes |
| 650 | # | 4 | |a Aptitud para la conservación |
| 653 | # | # | |a Embutidos |
| 653 | # | # | |a Empaquetado en atmósfera modificada |
| 653 | # | # | |a Pimiento |
| 700 | 1 | # | |a Martínez, Luis |
| 700 | 1 | # | |a Cilla, Irene |
| 700 | 1 | # | |a Beltrán, José Antonio |
| 700 | 1 | # | |a Roncalés, Pedro |
| 773 | 0 | # | |t Journal of food science |g v. 71, no. 1 (2006), p. S48-53 |
| 999 | # | # | |a Clara |
