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The effect of essential oils on quality and safety parameters of meat during its storage
This article researches the basic principles of mechanism for finding the concentrations of essential oils (EO) which are efficient for antimicrobial action, when used as a natural alternative to synthetic analogues. The effect of EO of rosemary, sage, garlic, laurel, cloves, basil and thyme on the...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The V.M. Gorbatov All-Russian Meat Research Institute
2021-04-01
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| Colecção: | Teoriâ i Praktika Pererabotki Mâsa |
| Assuntos: | |
| Acesso em linha: | https://www.meatjournal.ru/jour/article/view/165 |
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