Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips
Cangül Uysal, İlknur Enişte, Meltem Çifçi, Azim Şimşek, Birol Kılıç
Topics & Concepts
TBARSFood scienceBrowningEmulsionModified atmosphereChemistryVacuum packingThiobarbituric acidShelf lifeWater activityMoistureWater contentBiochemistryAntioxidantLipid peroxidationGeotechnical engineeringOrganic chemistryEngineeringMeat and Animal Product QualityAnimal Nutrition and PhysiologyFood Quality and Safety Studies