Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham.

Parra, V; Viguera, J; Sánchez, J; Peinado, J; Espárrago, F; Gutierrez, J I; Andrés, A I

Parra, V; Viguera, J; Sánchez, J; Peinado, J; Espárrago, F; Gutierrez, J I; Andrés, A I.

Affiliation

Parra V; Ciencia y Tecnología de los Alimentos Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. Cáceres s/n, 06071 Badajoz, Spain.

Meat Sci ; 84(4): 760-8, 2010 Apr.

Article in En | MEDLINE | ID: mdl-20374854

Subject(s)

Food Handling/methods; Food Packaging/methods; Meat; Animals; Atmosphere; Cold Temperature; Color; Hydrogen-Ion Concentration; Swine; Time Factors; Water

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Packaging / Food Handling / Meat Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2010 Document type: Article Affiliation country: Spain

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