Meat safety: from abattoir to consumer Proceedings 2007

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Overview

publication date

• 2007

publisher

• INTERNATIONAL MEAT SECRETARIAT  Publisher

has document part

• Citrus fiber extracts as a new agent to reduce nitrite concentration in dry-cured sausages 
• Effects of packaging conditions on shelf-life of ostrich steaks 
• Orange fiber extracts: concentration effect and processing time upon reflectance spectrum of dry-cured sausages 
• The effect of orange fiber extracts on the ripening process and quality of Sobrasada 

Identity

International Standard Book Number (ISBN) 13

• 978-84-690-3924-3

Additional Document Info

number of pages

• 272