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Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages
The present study was undertaken to evaluate antimicrobial and antioxidant effect of essential oils on the quality of fresh (raw, ready to cook) chicken sausages. Several preliminary trials were carried out to optimize the level of four essential oils viz., clove oil, holybasil oil, thyme oil and ca...
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| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2017
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5306021/ https://ncbi.nlm.nih.gov/pubmed/28242927 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2461-z |
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