Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere
A sausage snack was produced by air blast drying of cottage sausage, and its safety and quality were investigated during 10-week storage period in a modified atmosphere (20% CO2/80% N2) at 4±1°C and 20±1°C. The results of a sensory and instrumental evaluation of colour and texture showed that signif...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/6173613 |
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