Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage. [electronic resource]
Producer: 20090330Description: C469-75 p. digitalISSN:- 0022-1147
- Animals
- Antioxidants -- pharmacology
- Colony Count, Microbial
- Consumer Product Safety
- Food Contamination -- prevention & control
- Food Handling -- methods
- Food Microbiology
- Food Packaging -- methods
- Food Preservation -- methods
- Humans
- Listeria monocytogenes -- growth & development
- Meat Products -- standards
- Milk Proteins -- pharmacology
- Oxidation-Reduction
- Oxygen -- metabolism
- Peroxides -- analysis
- Swine
- Temperature
- Thiobarbituric Acid Reactive Substances -- analysis
- Time Factors
- Whey Proteins
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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