Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid - Feng, Chao-Hui; Wang, Wei; Makino, Yoshio; García-Martín, Juan Francisco; Alvarez-Mateos, Paloma; Song, Xiao-Yan (Journal of food engineering, 2019)
Keywords: color; cooling; electronic nose; food transport; hardness; Immersion vacuum cooling; lactic acid; Modified casings; Regression linear; sausages; Simple effect analysis; storage temperature; storage time; surfactants; texture; volatile compounds; Modified casings; Simple effect analysis; Immersion vacuum cooling; Regression linear