Article ID Journal Published Year Pages File Type
5792339 Meat Science 2013 10 Pages PDF
Abstract
► During sausage storage under MAP microbiological and enzymatical activities proceed ► Changes in aroma and BA profiles depended on the aw of sausages when packaged ► Aroma profile PCA allowed sausage grouping in relation to aw and time of storage
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages
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