Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage

Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts with excellent...

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Detalles Bibliográficos
Autores principales: Woo, Seung-Hye, Sung, Jung-Min, Park, Heejin, Kim, Jake, Kim, Yea-Ji, Kim, Tae-Kyung, Lee, Heeyoung, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10119476/
https://www.ncbi.nlm.nih.gov/pubmed/37093932
http://dx.doi.org/10.5187/jast.2022.e92

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10119476/
https://www.ncbi.nlm.nih.gov/pubmed/37093932
http://dx.doi.org/10.5187/jast.2022.e92

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