Published in
Wiley, Journal of the Science of Food and Agriculture, 1(96), p. 262-270, 2015
DOI: 10.1002/jsfa.7089
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Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations: Quality of sausages packed in MAP at different CO 2 concentrations
Journal article published in 2015 by
Carmine Summo,
Antonella Pasqualone,
Vito Michele Paradiso 
,
Isabella Centomani,
Gerardo Centoducati,
Francesco Caponio
,
Isabella Centomani,
Gerardo Centoducati,
Francesco Caponio
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