Effect of chili powder on the shelf-life of skinless fresh pork sausages packaged in vacuum atmosphere
ABSTRACT The freshness and quality of meat and meat products such as sausages can be perceived by evaluating its color, odor and microbial load. Quality attributes of meat can be preserved by applying different packaging techniques and addition of natural spices that could impart flavor and pres...
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| Format: | Thesis |
| Language: | English |
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Quezon City
College of Home Economics, University of the Philippines Diliman
2010.
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