Influence of chitosan addition on quality properties of vacuum-packaged pork sausages

Article

Abstract: The aim of the study was to evaluate the influence of the chitosan addition on the quality of vacuum

Palabras claves:

Chitosan, Meat products, Microbiological quality, Pork sausages, Sensory quality, STORAGE

Autores:

Beldarraín T., González I., González J., Mario Antonio García Pérez, Puerta F., Raúl Guinovart Díaz

Fuentes:

scopus