Cargando…
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...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society of Animal Sciences and Technology
2023
|
| Materias: | |
| 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 |