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

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

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Detalles Bibliográficos
Publicado en:	Journal of food science
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:	Alimentos Productos de la carne Carne de cerdo Salchicha Empaquetado en atmósfera inerte Capsicum annuum Pimienta Piper nigrum Antioxidantes Aptitud para la conservación Embutidos Empaquetado en atmósfera modificada Pimiento
Publicación relacionada:	Contenido en: Journal of food science

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