EFFECT OF CINNAMOMUM ZEYLANICUM ESSENTIAL OIL ON QUALITY OF CHICKEN SAUSAGE
The purpose of the present investigation was to study the effect of Cinnamomum zeylanicum essential oil adding at two concentrations (0.02% and 0.04% v/w) on pH, lipid oxidation, microbial growth and sensory characteristics of chicken sausage stored at 4 °C for 21 days. The antioxidant activities we...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Full contents: Assiut University, Faculty of Veterinaty Medicine
2016-04-01
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| Series: | Assiut Veterinary Medical Journal |
| Assuntos: | |
| Acceso en liña: | https://avmj.journals.ekb.eg/article_169974_e687e119a00289286c136fd385198bb5.pdf |
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