Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil - Concepedia

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Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil

59

Citations

23

References

2007

Year

Dimitrios Koutsopoulos, Georgios Koutsimanis, J.G. Bloukas

Meat PackagingBiomanufacturingFood PackagingFood FermentationFood ProcessingFood QualityOlive OilLow-fat Fermented SausagesFood TechnologyFood SafetyCarrageenan LevelHealth Sciences

References

	Year	Citations

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