The Impact of Residual O 2 , Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami
The aim of the study was to examine if small amounts of oxygen (O 2 ) causing discolouration of salami exposed to light in the grocery store also cause adverse changes in the flavour and odour sensory profile. Sensory properties of packaged sliced salami under different temperatures (4, 20°C, and 23...
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| Veröffentlicht in: | Journal of food quality 2019-10, Vol.2019, p.1-8 |
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| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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