Physicochemical and microbiological characteristics of diverse Spanish cured meat products

Physicochemical and microbiological characteristics of diverse Spanish cured meat products

A study about the influence of commercial packaging on physicochemical and microbiological characteristics of Spanish cured meat products was performed. For this purpose, 100 samples of fermented sausages (FS) and pieces of cured meat (P) were analyzed. Results for mean pH values were 5.12 (FS) and...

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Bibliographic Details
Main Authors:	Rosa A. Menéndez, Eugenia Rendueles, José J. Sanz, Jesús A. Santos, María C. García-Fernández
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2018-01-01
Series:	CyTA - Journal of Food
Subjects:	Meat products microbiological physicochemical packaging
Online Access:	http://dx.doi.org/10.1080/19476337.2017.1379560

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