Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|96|1|262-270

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.96, Iss.1, 2016-01, pp. : 262-270

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