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Bio-preservative effect of blends of essential oils: natural anti-oxidant and anti-microbial agents for the shelf life enhancement of emulsion based chicken sausages
This work explores the efficacy and potential of four different blends of essential oils as bio-preservative for enhancement of shelf life of emulsion based ready-to-eat chicken sausages. Pre-optimized levels of four different blends of essential oils: 0.25% each of B-1, B-2, B-3 and 0.125% of B-4,...
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| Veröffentlicht in: | J Food Sci Technol |
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| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7316930/ https://ncbi.nlm.nih.gov/pubmed/32624606 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04337-1 |
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