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Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage

Aida Cachaldora, Gloria Esperanza Castellanos García, José M. Lorenzo, María C. García Fontán

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Key concepts: Modified atmosphere, Shelf life, Food science, TBARS, Atmosphere (unit), Vacuum packing, Chemistry, Controlled atmosphere

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Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage — Research Paper | ScholarLens