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2010•Food ControlRequires access

Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage

Ruiz-Capillas Claudia, Jiménez-Colmenero Francisco

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Key concepts: Modified atmosphere, Vacuum packing, Food science, Chemistry, Argon, Bacterial growth, Warehouse, Shelf life

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Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage — Research Paper | ScholarLens