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Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin
This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and safety of vacuum-packed pork loin meat. The resul...
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| 出版年: | Foods |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7466262/ https://ncbi.nlm.nih.gov/pubmed/32722045 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9080987 |
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