Publication | Closed Access

Effect of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperatures

Initial Mild CuringSheep Sausage CasingsBiomanufacturingMeat PackagingFood PreservationFood EngineeringMicrobiologyDifference TemperaturesFood QualityMedicineMeat QualityMeat ScienceFood SafetyHealth Sciences