Salt-stressed fresh cut leek accelerates CO₂ and C₂H₄ production and enhances the development of quality characteristics of traditional Greek sausages during storage. [electronic resource]
Producer: 20130129Description: 789-94 p. digitalISSN:- 1873-4138
- Animals
- Carbon Dioxide -- metabolism
- Chemical Phenomena
- Colony Count, Microbial
- Diet -- ethnology
- Ethylenes -- metabolism
- Fermentation
- Food Quality
- Food Storage
- Food, Preserved -- analysis
- Greece
- Lactobacillales -- growth & development
- Meat Products -- analysis
- Microbial Viability
- Onions -- growth & development
- Osmolar Concentration
- Pigmentation
- Sodium Chloride, Dietary -- adverse effects
- Surface Properties
- Sus scrofa
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Publication Type: Journal Article
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