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2009•Food ControlRequires access

Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages

Manuel Viuda‐Martos, Yolanda Ruiz‐Navajas, Juana Fernández‐López, José Ángel Pérez‐Álvarez

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Key concepts: Shelf life, Food science, Orange (colour), Vacuum packing, Modified atmosphere, Essential oil, Food packaging, Chemistry

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Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages — Research Paper | ScholarLens